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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Black Sheep Restaurants Limited

Job Description

Black Sheep is a Hong Kong-based hospitality team founded in 2012 by Syed Asim Hussain, driven by his love of genuine hospitality, a zest for travel and discovering dining subcultures. Black Sheep curates distinct dining experiences that tell a story about a particular time, place, culture or cuisine, while celebrating the bounty of premium ingredients available both locally and from abroad. Always pushing boundaries, the group continues to expand rapidly within Hong Kong and beyond.   

ROLE: 

The Sous Chef is responsible to support the Head Chef to drive consistency and excellence within the high-volume kitchen, coach and develop team members, and work together with the front of house team to deliver an excellent guest experience. 

RESPONSIBILITIES: 

• Work with the Head Chef, Group Chef and Founders to execute the vision of the restaurant.  

• Support the Head Chef to lead the kitchen with passion, integrity and knowledge while promoting the culture and values of Black Sheep Restaurants. 

• Provide direction and leadership to team members to prepare high-quality dishes, stay motivated and achieve restaurant goals. 

• Help manage the process of ordering/receiving/handling/storing dry and fresh goods, ensuring par levels are maintained. 

• Implement Black Sheep Restaurants policies and procedures by developing plans, checklists and instructing the team. 

• Support recruitment, training, onboarding and team development to help grow the next generation of talented chefs.  

• Manage the kitchen to exceed standards of food quality, safety, hygiene, cleanliness and maintenance. 

• Take ownership of inventory and cost control, ensuring spending falls in line with budgets.  

• Nurture a positive working environment and maintain team morale.  

• Take a keen interest in food, wine, the hospitality industry and happenings across the Black Sheep Restaurants community. 

ARE YOU A BLACK SHEEP? 

• You put community first and are committed to serving and supporting the individuals in that community. 

• You have big hopes, big dreams and big aspirations. 

• You are uncompromising in your pursuit of excellence. 

• You choose optimism and play with joy. 

• You choose to do the right thing every step of the way. 

• You treat everyone with equal respect. 

G Works Hong Kong Limited

Job Description

We are looking for a passionate chef to join our team at Mara. If you’re ready to grow your skills and help create outstanding food experiences, apply now!

Key Responsibilities

• Prepare, cook, and present Western cuisine with skill and consistency

• Maintain kitchen cleanliness, food safety, and hygiene standards

• Ensure consistent quality of all dishes

• Contribute ideas for seasonal menus and specials

• Manage inventory, stock rotation, and ordering

• Work closely with front-of-house for smooth service

• Foster a positive and friendly kitchen environment

• Shift work required—opening and closing rotations

Requirements

• Previous experience in F&B preferred

• Enthusiastic and passionate about cooking

• Friendly, proactive, well-organized, and committed 

• Responsible and able to work well within a team

• Willingness to assist in other roles when required

• Must have full working rights in Hong Kong

What We Offer

• Competitive and negotiable salary, $16,000–$24,000 depending on experience

• 5-day work week

• 10 Days annual leave

• Statutory holidays

• Staff meals provided

• Performance bonus opportunities

• Fun and friendly environment

• Shift rotations

• 10-hours working hours (1 hour meal break included)

Apply now with your CV !

APMA Restaurant

Job Description

1. Food Preparation and Cooking

• Prepare and cook dishes according to recipes or standards
• Ensure food is presented well and tastes consistent
• Monitor portion sizes and quality

• Design menus based on customer preferences and trends
• Plan seasonal or special dishes
• Adjust recipes for cost control and dietary needs

• Supervise kitchen staff (cooks, assistants, cleaners)
• Assign duties and ensure smooth workflow
• Train new staff and improve team performance

• Maintain cleanliness in the kitchen
• Follow food safety regulations (e.g., proper storage, cooking temperatures)
• Ensure all staff follow hygiene standards

• Check and manage food supplies and ingredients
• Order stock from suppliers
• Minimise food wastage and control costs

• Monitor food costs and stay within budget
• Plan meals that are profitable
• Reduce waste and improve efficiency

• Ensure meals are prepared and served on time
• Handle busy periods efficiently (e.g., lunch/dinner rush)

• Coordinate with front-of-house staff (servers)
• Take feedback and improve dishes
• Work with management on business decisions

• Handle kitchen issues (delays, missing ingredients, staff shortages)
• Adapt quickly under pressure

A Chef is:
👉 Responsible for cooking and food quality
👉 Manages the kitchen and staff
👉 Ensures hygiene, cost control, and smooth operations

The Whole Kitchen Pte. Ltd.

Job Description

Roles & Responsibilities:

• Handle operational duties in the pastry/bread/catering department, including daily production of cakes & bread.
• Ensure standards for food quality and preparation are strictly adhered to.
• Manage inventory and ordering of food, supplies, and equipment, maintaining appropriate stock levels and minimizing waste and loss.
• Developing of menus, R&D and any other tasks that is related.
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned.
• Awareness and implementation of waste controls.
• Section stock control and rotation.

Other information:

• This position is Full-Time
• Monday to Saturday
• 44 work hours per week

Benefits:

• Meal Allowance
• Annual Leave
• Medical Leave
• Hospitalisation Leave

THE GODFATHER BISTRO PTE. LTD.

Job Description

Provide  support in the preparation

Cooking and serving of food and beverages.

Preparation of service areas and equipment in the service area for the efficient and effective

 Delivery of meals and catering services.

Cleaning of catering areas and kitchen equipment to the required standards.

Assist in managing daily operations .

Adhere to appropriate hygiene and standards

THE GODFATHER BISTRO PTE. LTD.

Job Description

Planning menus

Overseeing all kitchen operations

Ensuring food quality and taste of the highest standard

Managing inventory of stock and ordering raw materials

Controlling budgets and minimizing wastage

Maintaining health and hygiene in the kitchen

Organizing duty roster of the staff

Creating new recipes to keep the menu fresh

Receiving feedback and making improvements where necessary

PANAME PTE. LTD.

Brasserie Gavroche is a typical French Brasserie located in Tanjong Pagar area.

Job Description

French brasserie restaurant since 2011, looking for Sous Chef Jr to lead kitchen team and maintain food quality and food standard.

As Sous Chef Jr, you will be responsible for overseeing all aspects of kitchen operations to ensure the consistent delivery of high-quality French cuisine. Working closely with the Executive Chef/Owner, you will lead a team of culinary professionals and uphold the standards of excellence that define our restaurant.

• Proven experience as a Sous Chef, preferably with a focus on French cuisine.
• Strong leadership skills with the ability to motivate and inspire a team of culinary professionals.
• Excellent communication and interpersonal skills to effectively collaborate with colleagues and interact with guests.
• Attention to detail and a passion for delivering exceptional food quality and presentation.
• Knowledge of French culinary techniques, ingredients, and traditions is highly desirable.

Shangri-La Singapore

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

About the role

We are seeking an experienced and passionate Private Home Chef to manage culinary operations for a private household. The ideal candidate will have hands-on experience as a family chef or in high-end hotel/restaurant environments. You will be responsible for creating nutritious, high-quality meals while managing kitchen operations efficiently. You will be working a 5-day week, commuting between designated locations (Hong Kong and Shenzhen) or as assigned by the family.

As a Private Home Chef, we rely on you to:

• Prepare daily meals for the family, including specialized kids' meals, ensuring the highest standards of food and beverage quality

• Develop daily menus that consider ingredient availability, seasonality, and cost-efficiency

• Prioritize the use of organic and high-quality ingredients whenever possible

• Plan and execute customized menus for special dining events and family gatherings

• Source and purchase groceries and fresh food ingredients, or coordinate timely orders with drivers as required

• Oversee all kitchen operations including grocery shopping, food ordering, and meal production

• Maintain strict food hygiene standards and ensure the cleanliness of utensils, kitchen equipment, appliances, and workstations

• Manage kitchen budgets and execute cost control measures effectively

• Accommodate occasional travel with the family and weekend duties, such as working on family boating trips

We are looking for someone who

• Has a minimum of 5 years of professional culinary experience as a chef in a private household, or as a Sous Chef or Executive Chef in reputable hotels or restaurants

• Has a deep passion for food and culinary excellence

• Has proven creativity in menu design, food presentation, and cost control

• Possesses great execution skills with demonstrated experience in budget management

• Is highly initiative-driven, detail-oriented, and possesses a great sense of responsibility

• Has excellent interpersonal, communication, and organizational skills

• Has a flexible personality with a collaborative approach, able to work seamlessly with both the household and office teams

• Has good communication skills to effectively interact with family members, household staff, and vendors

If you are the right person, what are you waiting for? Click the apply button now!

Members Only Hospitality Pte. Ltd.

Job Description

Company Overview

Mandala Club, managed by The Mandala Group, is a luxury hospitality community in a heritage building in Chinatown. We focus on design, food, service, and equality, offering dining, working, wellness spaces, and curated events to inspire and delight.

Job Summary

The Senior Bartender leads bar operations and financial performance, manages administrative tasks, and delivers reports. This role focuses on team development and beverage training to uphold the Mandala Cycle of Service and realize the Mandala Vision.

Responsibilities

• Empathize with team members to support their development and well-being
• Recommend improvements to enhance service standards and guest experience
• Collaborate with Floor management to understand and achieve monthly business targets
• Partner with management to drive revenue growth and profitability
• Manage stock levels, ordering processes, and maintain par levels for efficient inventory control
• Plan staffing and rosters aligned with business needs and peak periods
• Coordinate and manage supplier relationships to ensure quality and timely delivery
• Conduct month-end inventory counts and reporting to maintain accurate stock records
• Oversee bar administrative tasks to ensure smooth daily operations
• Serve as the primary contact for beverage programming across departments to ensure consistency
• Develop event menus in collaboration with Bar management to support programming goals
• Drive service excellence by coaching and motivating the bar team
• Manage back-of-house staff costing and rostering to optimize labor efficiency

Members Only Hospitality Pte. Ltd.

Job Description

ROLE OVERVIEW

The Senior Chef De Partie at Mandala Club is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and delivery, contribute to the achievement of Gross Profit targets, maintain a safe and hygienic kitchen environment, work effectively with other colleagues, kitchen and other departments, and provide effective internal service.

KEY OBJECTIVES &DELIVERABLES

●      Supports the Management team with any paperwork required.

●      Ensures daily check lists are followed by the team and filed away according to company sops.

●      Ensures that all food production meets/exceeds standards.

●      Works effectively with all kitchen team to ensure a high level of service experience.

●      Follows cost control procedure to minimize wastage and spoilage of food products

●      Ensures knowledge of the product is maintained and communicated to all relevant personnel.

●      Supports the Sous Chef to implement new menu dishes.

●      Reports any maintenance issues to the Kitchen Management

●      Ensures strict adherence to food safety, sanitation and hygiene requirements and practices.

●      Follows and adheres to Company policies, processes, and procedures accordingly.

●      Is flexible and willing to help in the kitchen at busy times if required.

●      Attends training/meetings as and when required.

●      Performs Ad-hoc duties/projects assigned by Kitchen Management

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Responsibilities

• Support the Executive Chef and the team ensuring smooth daily operations.

• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.

• Assist in menus preparation, recipe card and plating guides.

• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.

• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.

• Adhere to all the standards of food presentation, production, and portioning controls.

• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.

• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.

• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.

• Estimate food consumption to schedule purchases and requisition of raw materials.

• Minimize food waste and spoilage to expenses in line with budget.

• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.

• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.

• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.

• Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.

• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.

• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts or related field preferred

Experience

• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant

Competencies

• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service.

• Have understanding of latest culinary concepts in a broad range of cuisines

• Knowledge in using computer for administration work

• Good knowledge on basic accounting and calculation of food costs

• Excellent logistical, culinary and leadership skills

• Able to instill safety and sanitation habits

• Willing and able to work shift work

Jones Lang LaSalle Property Consultants Pte Ltd

About JLL

Job Description

Job Description

• At least a Diploma in Building related and with 8 and up years experience working in strata residential development.

• Competent in managing a team of similar size development and proficient in the Building Management and Strata Management Act.

To organize and plan the day-to-day operations of the various sites, to supervise the staff under his/her charge and to ensure that the clients are provided with a high standard of service at all times. Undertakes any other duties assigned by management

• To guide and supervise the staff under his/her charge.

• To organize and plan the resources under his/her charge.

• To conduct performance appraisal exercise for the staff under his/her charge and carry out annual salary reviews.

• To ensure that staff rosters are prepared and all holidays are adequately covered.

• To hold regular team meetings.

• To ensure that all contracts, agreements and insurances have been reviewed 3 months before their expiry.

• To ensure that all council meetings and general meetings of those management corporations under his/her portfolio have been attended to.

• To vet all outgoing correspondence and minutes of meetings.

• To participate in staff recruitment

• To plan and recommend periodic maintenance works.

• To ensure that arrangements have been made for annual audit of accounts.

• To recommend appropriate actions to be taken against defaulters with assistance from solicitors.

• To approve and authorize payment of outgoings including taxes

• To advise council on the provisions of the legislation relating to property management.

•  To prepare and present management proposals for potential clients.

•  To assist the director in establishing the policies and direction of the dept.

• To ensure the implementation and maintenance of the OMS system in accordance to establish organizational standard. 

HEY ROCKET PTE LTD

Job Description

Join a globally recognised F&B brand and kickstart your career in a structured Management Trainee programme. Whether you prefer front-of-house service or back-of-house kitchen operations, this role offers hands-on experience and strong career progression.

👤 Who We’re Looking For

• Minimum Degree qualification, candidates with no experience

• Able to work shifts, weekends & public holidays

• Able to commit to a 1-year bond

• Able to stay in Singapore

• Team player with a positive attitude and willingness to learn

🔧 What You’ll Be Doing

• Front-of-House:

  • Greet customers warmly and assist with menu recommendations

  • Serve food and attend to customer needs promptly

  • Handle cashiering duties (payments & receipts)

  • Maintain cleanliness of dining and service areas

or

• Back-of-House:

  • Prepare and assemble dishes according to standard recipes

  • Assist with ingredient preparation (cutting, marinating, portioning)

  • Maintain kitchen cleanliness and hygiene standards

  • Ensure food safety during preparation and storage

  • Support smooth kitchen operations with the team

💰 Salary & Benefits

• Basic Salary: $2,950 + allowance

• Gross Salary: Up to $3,500

  • Eligible for completion bonus

• Structured training with career progression opportunities

• Staff Meals Provided

• Uniform & Laundry Provided, Staff Privileges

⏰ Working Hours

• 5/6 days per week

• 9 working hours per day

Hey Rocket Pte. Ltd. (EA 21C0816)
Angel Chia (R25126511)

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

What do we expect from you?

Under the general guidance of the Director Of Restaurants & Bars or any other authorized by the management, As a Supervisor, you are responsible for supervising all aspects of the restaurant for its smooth operation on a daily basis. You are also responsible for delegating tasks to all the restaurant personnel and ensuring that the responsibilities are completed in a timely manner.

How your day looks like?

• Planning and delegating work duties to the staff and ensuring that they work according to the compliance of the restaurant business.
• Overseeing the staff for the smooth running of the restaurant.
• Training new employees as per their abilities and skills.
• Maintaining a strong relationship with suppliers and vendors.
• Inspecting the food and beverage stock level and restock them in a timely manner.
• Conducting inspections of the restaurant kitchen and ensuring proper hygiene is maintained.
• Checking with the guest and making sure that they are getting served with the best quality food.
• Resolving customer complaints in a professional manner.
• Ensuring customer satisfaction with all the services provided to them.
• Preparing daily reports and presenting them to the higher management.
• Managing the outstanding bills and cash inflows of the restaurant.

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

What do we expect from you?

Under the general guidance of the Director of Food & Beverage or any other authorized by the management, to manage and develop the restaurant food and beverage standards and to ensure maximization of departmental profits. To optimize consistentlyisfaction through consistent high operating standards, and to carry out Management shifts and take responsibility for entire operation.

How your day looks like:

• Ensure the day to day operation is smooth in the restaurant
• Assist the leadership team of the restaurant in achieving high guest satisfaction
• Guide and lead the server in the restaurant
• Perform the duties of supervisor on regular basis
• Maximize sales potential and encourage up selling in order to maximize rates.
• Ensure cash floats are secured at all times.
• To work within budgeted costs
• To minimize abuse of operating equipment
• To ensure that requisitions for supplies are completed, delivered and accounted for.
• To minimize the use of overtime
• To ensure that there is enough operating equipment at all times.
• To record all voids, and report any payment discrepancies to Restaurant Manager.
• To follow Company procedures when handling cash, credit cards and cheques.
• To see guests concerning all complaints and report all complaints to Manager.
• To liaise with colleagues over guests requirements and needs.
• To ensure handover at shift end and beginning.
• To liaise with Head Chef on a regular basis.
• To liaise with Reception on a regulars basis.
• To gain customer feedback at all times.
• To complete a full report of the day’s events in the Management Report Book.
• Create and maintain a personal and respectful rapport with regular guests.
• Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.
• Familiarize yourself with guests needs and requirements in order to ensure an efficient and friendly service
• Fanatical focus on quality and consistency in all areas, food and beverage quality, guest service, cleanliness, etc.
• Support all other revenue centers in the hotel such as Rooms and Events
• To be results driven and totally accountable.
• Attend daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/requested.
• Undertake regular inspections to ensure that the company’s assets are well maintained and protected.
• Ensure that the business is seen as a respected, important member of the community by local influencers.
• Carry out any other duties as are within the scope, spirit and purpose of the job as requested.

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary Range: Up to $3500 + AWS + VB

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

• Prepare and bake a variety of pastries, cakes, and desserts

• Work closely with the team to support daily café operations

• Develop and refine recipes to maintain quality and consistency

• Monitor inventory and manage ingredient ordering

Requirements:

• Experience as a Pastry Chef or Baker in a café or similar setting

• Strong baking and dessert preparation skills

• Creative with good attention to detail
  

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

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

Responsibilities

• Manage and oversee daily restaurant operations efficiently
• Supervise and coordinate restaurant staff to ensure service quality standards are met
• Monitor staff performance and provide guidance and training when required
• Handle customer feedback and resolve operational issues professionally
• Coordinate staff scheduling and daily operational requirements
• Monitor inventory levels and assist in ordering supplies when required
• Ensure compliance with food safety, hygiene and workplace standards
• Support restaurant planning and operational improvement initiatives
• Work shifts, including weekends and public holidays, as required

Preferred Competencies and Qualifications

• Strong leadership and team management skills
• Good communication and interpersonal skills
• Ability to work independently and in a fast-paced environment
• Experience in restaurant operations preferred

SUSHIRO GH SINGAPORE PTE. LTD.

Job Description

Job Types: Full Time

Timing/Shifts: 6 Day Week

📌 Earning up to Gross $5000
📌 44 Hours/ week (OT Claimable)
📌 AWS + VB
📌 Attractive Medical Benefits and etc.

Key responsibilities

• Responsible for daily smooth and efficient performance and operation of the restaurant

• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all customers consistently

• Conducting daily/weekly roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.

• Ensuring food preparation and cooking are in accordance to company's standard operating procedures

• Handle escalated customer's complaints promptly, professionally and report issues to the higher authority

• Operating and providing training of the existing POS system and ordering system etc.

• Responsible for the restaurant to meet or exceed standards in food quality, safety and cleanliness

• Handle the outlet administrative duties and submit all necessary records and paperwork to the corporate office on time

• Provide coaching and responsible for staff training and development and monitoring of staff performances as well as roster planning

• Enforcing discipline and ensuring proper conduct of all staff whereby create a high level of morale amongst the staff in outlets

About you

• Maintaining Standard Operating Procedures for the restaurant operations

• Responsible for conducting monthly stock check and replenishing of all inventories

• Responsible for the maintenance of critical standard: holding times, service speed and quality, raw and furnished product quality at all times

• Responsible for maintaining proper sanitation, hygiene standards in kitchen and maintain effective store presentation

• Responsible for the restaurant opening and closing cleaning and washing activities

• Ensuring licensing, safety, hygiene, health, cleanliness, sanitation standards are in strict compliance with legislation and guidelines

• Ensuring appropriate staffing levels are maintained to an optimum level for customer satisfaction whilst within budget guidelines

• Prepare monthly report in relation to the restaurant performance

Requirements:
✔️ Relevant working experience in similar roles in the F&B Industry, able to handle non-halal food preparation

✔️ Strong leadership quality wit excellent communication interpersonal skills

✔️ Able to work rotating shift, weekends and public holidays, may require working long hours

✔️ Can-do attitude, driven, passionate about work and team player

Sultan Turkish Restaurant

Sultan Turkish Restaurant is well-known as the Best Turkish Restaurant in Singapore, Sultan Turkish Restaurant offers a wide variety of delicious and authentic Turkish Cuisine along one of the most popular Bussorah and Arab Street in Singapore.

Job Description

We are looking for a passionate and experienced Assistant Head Chef to join our dynamic Turkish restaurant team. If you love authentic Turkish cuisine, thrive in a fast-paced kitchen, and have strong leadership skills, we’d love to hear from you.

Position

Assistant Head Chef

Responsibilities

• Assist the Head Chef in daily kitchen operations
• Prepare and oversee authentic Turkish dishes and grill items
• Maintain high standards of food quality, presentation, and hygiene
• Supervise and support kitchen staff during service
• Manage stock control, food preparation, and kitchen organization
• Ensure compliance with food safety and sanitation regulations
• Contribute ideas for menu improvements and specials

Requirements

• Previous experience in Turkish, Middle Eastern, or Mediterranean cuisine
• Experience in a supervisory or senior kitchen role
• Strong knowledge of grilling, meze preparation, and traditional Turkish cooking techniques
• Ability to work efficiently under pressure
• Team player with good communication and leadership skills
• Food hygiene certification is an advantage

What We Offer

• Competitive salary
• Staff meals provided
• Career growth opportunities
• Friendly and professional work environment

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

☑  Salary: $3000 - $3600

☑  Working hours: 12Hour/Shift

☑ Work Location: Central (Company transport Provided)

☑ Company Transport Provided - Caldecott

☑ Good Welfare

Responsibilities: 

• Prepare ingredients and assist in cooking according to recipes and procedures

• Maintain cleanliness, food safety, and hygiene standards in the kitchen

• Monitor stock levels, conduct stocktaking, and order supplies when required

• Receive and store food deliveries, ensuring proper stock rotation and minimal wastage

• Support timely food preparation and service with the culinary team

• Support club events and carry out ad-hoc assignments as assigned

Requirements:

• Experience in kitchen operations, food preparation or production

• Able to work on public holiday and weekend

• Able to commit to shift hours

Interested applicants are welcome to apply online with updated Resume/CV via Apply Now button

Only shortlisted candidate will be notified

Leong Chee Ning (Crystal)

Registration No: R25137583

GASTON PTE. LTD.

Job Description

Gaston Bistro & Wine Bar is looking for an experienced and passionate General Manager to lead daily operations of our vibrant French brasserie and wine-focused hospitality concept.

The ideal candidate is hands-on, service-driven, and confident managing both restaurant operations and team leadership in a fast-paced premium dining environment. Strong knowledge of wines, guest relations, floor management, and financial performance is highly valued.

We are looking for someone with:

• proven restaurant management experience,
• strong leadership and organisational skills,
• passion for hospitality, food & wine,
• excellent customer service standards,
• ability to drive team culture and service excellence.

Experience in premium casual dining, brasserie or wine bar concepts is a strong advantage.

LH HOSPITALITY PTE. LTD.

Job Description

Come Join us as Restaurant Manager!

Job Responsibilities

• Overseeing of the service of the Restaurant
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standards are maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable for the size of each group.
• Recognise regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guest requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Perform miscellaneous job-related duties as assigned

Job Description

• 6 Day Work Week

KOREAN STEAK HOUSE OCC PTE. LTD.

Job Description

Job Description

• To assist in menu development from sourcing of ingredients to the final plating. Innovation, uniqueness and current trends should be take into consideration so as to meet current market demands.

• To source for high quality and fresh ingredients as well as cooking instruments required.

• Ensure that usage of ingredients are optimised, and that food wastage in the restaurant is kept at a minimal.

• Cost management and budgeting

• Tasting of final dishes to provide constructive comments to elevate quality.

• To educate fellow kitchen staff on best practices, culinary knowledge as well as techniques. Hygiene and food safety practices are also required.

• To educate front-of-house staff on recommendations to be suggested to customers, such as best food and beverage pairings.

• Provide feedback on the overall ambience and layout of the restaurant so as to ensure performance efficiency and customer satisfaction

• Take part in special events and curate time-limited menu

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

Qualifications & Requirements:

• Bachelor in relevant field of study

• Basic food hygiene & Workplace Safety & Health for Food Operation Certificate

• Ability to work well in a team

• Excellent listening and communication skills as well as multi-tasking skills.

• Passion for delivering great food and service.

• Available to work shifts during weekends and holidays

GREEN JAY PTE. LTD.

Job Description

Come join us as a Bartender!

Job Description:

• Work with bartender team to ensure smooth operations of the bar.
• Ensure bar operation standards are adhered to.
• Ensure the highest quality of beverages served.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest's preferences.
• Perform miscellaneous job-related duties as assigned.

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

Role Description

This is a full-time on-site role for a Duty Manager position at Mondrian Singapore Duxton. The incumbent will be responsible for overseeing daily operations and ensuring guest satisfaction. They will handle guest inquiries and resolve any issues that may arise. The Duty Manager will also manage the front desk and supervise the team, ensuring smooth operations and excellent customer service.

How your day looks like?

• Take ownership and responsibility for Duty Management shifts
• Record in the Duty Log all/any incidents that occur in the hotel and follow up with the Front Office Director and/or Hotel Manager
• Report any accident, incident, theft for both internal and external guests, and liaise with Security & Safety Manager as appropriate
• Knowledge of all arrivals and departures, using guest name at all times
• Check current day arrivals and departures, taking appropriate action in the event of fully booked situations
• Fully conversant with current availability situation at any given time, and also future availability
• Fully conversant with all hotel room types, numbers, layout, locations, rates
• Liaise with Housekeeping and Engineering as required for Out Of Order rooms
• Ensure accuracy of input into reservation/front desk systems, and content/legibility of registration cards
• Manage upselling opportunities, email capture and other Front Office initiatives
• Ensure all necessary supplies are available for the Front Desk in order to work efficiently and oversee ordering/completion of Purchase Orders in line with hotel policies and procedures
• Undertake and complete any special projects, tasks or other reasonable request by Front Office Director and/or Hotel Manager
• Meet and welcome regular, global card holders and VIP guests
• Ensure Front Door entrance is covered at all times
• Ensure guest privacy and security, respecting confidential information
• Ensure all guest special requests are followed through and administrated
• Ensure Front Desk Agents are fully conversant with correct policies and procedures for: Reservation enquiries and booking requests, allocation of rooms, pre-allocation and handling of Group arrivals, registering guests, offering assistance with luggage and/or escort to guestrooms, VIP guests/walk-ins, and handling complaints/feedback.
• Follow up on any doubtful accounts passed on by Front Desk Agents
• Authorize and sign paid outs, corrections, adjustments and cashier’s banking
• Be fully involved in the preparation of departmental and hotel budgets as well as any other financial reports if requested
• Ensure Front Desk Agents balance their close of shift and resolve any discrepancies in audit and cash float balancing
• Fully conversant with foreign exchange procedures
• Fully conversant with hotel credit policy as it relates to: cash payments, credit card payments, account to company, voucher payment, and third party payment.

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary Package: Basic up to $3,500 + Allowances

• Listed MNC in Leisure industry

• Location: Central Region

• Working hours: Rotating Shift (5 days per week)

Key Responsibilities

• Handle day-to-day membership and guest service operations, including enquiries, feedback, and transactions.

• Manage shift opening and closing procedures, ensuring all records and documentation are accurate and complete.

• Work closely with front-of-house teams to deliver a seamless and positive guest experience.

• Assist in the execution of marketing campaigns, promotions, and membership events.

• Maintain strict confidentiality of member information and ensure accuracy of data in all systems.

• Ensure compliance with company policies and regulatory requirements.
  

Requirements

• Diploma in Hotels/Hospitality Management or its equivalent.

• Proficient in Microsoft Office applications.

• Willing to work rotating shifts (including weekends & public holidays).

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

Seaworld Cafeteria

Job Description

Supervisor Responsibilities:

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

• Giving instructions or orders to subordinate employees.

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

• Meeting deadlines.

• Approving work hours.

• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

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

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Summary
We are seeking a Restaurant Supervisor to oversee daily restaurant operations, supervise service staff, ensure service quality standards are maintained, and support smooth restaurant operations in a fast-paced environment.

Responsibilities

• Supervise and coordinate daily restaurant operations
• Guide and monitor service staff to maintain service quality standards
• Handle customer enquiries and resolve service-related issues professionally
• Coordinate staff schedules and daily operational activities
• Monitor inventory and assist with operational requirements when necessary
• Ensure workplace cleanliness and hygiene standards are maintained
• Follow food safety procedures and company policies
• Support staff training and team coordination activities
• Work shifts, weekends and public holidays as required

Preferred Competencies and Qualifications

• Experience in staff supervision and team coordination preferred
• Good communication and interpersonal skills
• Ability to work in a fast-paced environment
• Strong teamwork and problem-solving skills

BOSS HIRE GLOBAL PTE. LTD.

Job Description

 Jobs Responsibilities:

· Assists with the smooth and efficient service of the outlet.

· Ensuring that standards are met at all times

· Deliver excellent customer service at all times

· Constantly strives to satisfy all guests that patronize the outlet.

· Maintains the cleanliness of the restaurant front/back of the house

· Takes guest orders and delivers items without unnecessary delay

· Possess a thorough knowledge of the restaurant menu

· Actively up-sell the menu

· Reports any difficulty or problem to Service / Operations Manager

· To follow up with Service / Operations Manager on the solution or follow-up action

· Ensures mise-en-place is prepared to the requirement and operation needs

· Ensures tables are cleaned and re-set at the conclusion of each course

· Participates in training to improve selfknowledge and skills

· Assists in monthly inventory checks on operating equipment and supplies

Job Requirements:

· Diploma/certificate in Hospitality or Tourism Management desirable

· Minimum 3 years and above of work experience as a Captain or Supervisor in F&B

· For candidates with no or 1 year of experience, can be considered for the Food Runner position

· Excellent communication skills, a proactive problem solver

· Attention to detail is essential

· Team player, who values teamwork and has good team-building skills

· Able to communicate effectively with all levels of employees

· Personable to deal with. Discreet, reliable, and diplomatic

· Positive “can-do” attitude, motivated, passionate

· Who seeks opportunities to be multi-skilled and trained

· Good personal grooming & personal presentation

· The high degree of integrity

· Able to adapt to a changing environment

· Opportunities available for rapid career progression

· Willing to work on weekends and public holidays

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Responsibilities:

• Train, mentor, and motivate a team of in-room dining staff, fostering a positive work environment and promoting teamwork.

• Take charge of guest orders, ensuring accuracy, timeliness, and adherence to quality standards.

• Collaborate with the culinary team to ensure menu offerings are up-to-date, appealing, and meet guest preferences.

• Maintain a thorough knowledge of the menu, including ingredients, preparation methods, and allergens, to assist guests with their dining choices if order takers need your assistant.

• Handle guest inquiries, complaints, and special requests promptly and professionally, striving to exceed expectations.

• Monitor inventory levels, place orders for supplies, and ensure proper storage and handling of food and beverage items.

• Uphold and enforce health and safety regulations, maintaining a clean and organized work environment.

• Collaborate with other departments, such as housekeeping, butlers and front office, to ensure seamless guest experiences.

• Stay updated with industry trends, new techniques, and emerging technologies in the field of in-room dining.

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

The Capitol Kempinski Hotel Singapore

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

Job Description

Banquet Supervisor

SCOPE

Reporting to the Banquet Manager, the Banquet Supervisor is responsible for supervising the successful organization, preparation, and execution of all types of banquet events. The incumbent will provide full support to ensure that the Banquet Service Department operates as a successful and independent profit centre, executing all functions efficiently to maximize guest satisfaction through effective planning, organization, and control of administrative and operational tasks.

OVERALL OBJECTIVES

• Assist in leading the banquet team efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.

• Oversee and ensure the successful organizing and execution of all types of banquet events.

• Conduct shift briefings to delegate, update and disseminate relevant information to colleagues and part- timers.

• Supervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service

• Ensure function rooms, operating equipment, service and storage areas are well-maintained and in good and proper working conditions.

• Interact with guests and address guest feedback promptly and implement improvements to enhance overall satisfaction.

• Build close working relationship and effective communications with culinary team and other departments 

• Directly oversee the actual set-up and services of contracted functions by giving specific information to servers, by coordinating the timings of event and to ensure success of each function

• Strictly adhere to all rules & regulations within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.

REQUIREMENTS

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

• Possess good command of English

• Minimum 2 years’ experience in a similar capacity.

• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.

• Ability to establish and maintain effective working relationships with colleagues, clients and/or vendors.

• Experience with MS Office with strong administrative, analytical, trouble-shooting and decision- making skills.

SHIV RESOURCES PTE. LTD.

Job Description

Roles & Responsibilities
Job Description & Requirements

Responsibilities

1. Deliver a pleasant and memorable dining experience for all restaurant patrons and event guests.

2. Respond promptly to guest feedback or concerns that require managerial decision-making and immediate action.

3. Collaborate closely with the operations team to achieve and exceed restaurant sales targets.

4. Prepare staff schedules to ensure adequate and efficient staffing levels at all times.

5. Manage restaurant human resource functions by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing performance; and enforcing company policies and procedures.

6. Achieve operational objectives by contributing to strategic planning and reviews; preparing and executing action plans; implementing standards for productivity, quality, and customer service; resolving operational issues; identifying trends; and recommending or implementing improvements to restaurant setup, systems, and policies.

7. Meet financial objectives by forecasting operational requirements, preparing annual budgets, monitoring expenditures, analysing variances, and initiating corrective actions to ensure costs remain within company budgets and financial guidelines.

8. Plan menus in consultation with chefs by estimating food costs, evaluating profitability, and making necessary menu adjustments.

9. Control costs by enforcing portion control standards, monitoring preparation quantities, minimizing waste, and maintaining high food quality.

10. Maintain a safe, secure, and healthy environment by establishing, enforcing, and complying with sanitation standards, legal regulations, and safety procedures, as well as securing revenues and implementing corrective action plans when required.

11. Maintain restaurant ambiance by overseeing lighting, background music, linen service, glassware, dinnerware, utensil quality and placement, and by monitoring food presentation and service standards.

12. Enhance the reputation of the department and organization by taking ownership of new initiatives, responding positively to unique requests, and exploring innovative opportunities to add value to restaurant operations.

13. Assist the banquet team as required and when directed by management.

14. Promote the restaurant brand within the local community through word-of-mouth engagement and organized restaurant events.
    

    Competencies
    

    • Ability to manage and coordinate activities across multiple departments, including Operations, Kitchen, Sales, and Regulatory Compliance.

    • Demonstrated leadership skills with the ability to inspire, guide, and motivate teams toward organizational goals.

    • Strong capability to monitor, evaluate, and improve processes and procedures to ensure operational excellence.

    • Ensures streamlined and efficient production and delivery of goods and services while maintaining quality standards.

    • Highly organized, with the ability to manage documentation, administrative tasks, and team performance effectively.

    • Handles customer complaints tactfully, professionally, and with a solution-oriented mindset.

    • Consistently strives to achieve the highest level of customer satisfaction.

    • Displays patience and a strong customer-focused approach in all situations.

    • Excellent customer service and interpersonal communication skills.

Pivene Pte. Ltd.

PIVĒNE is a Singapore-based curator and retailer of fine wines, dedicated to inspiring people to live artfully. Rooted in the philosophy of L’Art de Vivre (the art of living), PIVĒNE delivers sommelier-curated wines and elevated experiences that celebrate craftsmanship, terroir, and discovery. With a thoughtfully curated portfolio spanning top Old World and New World producers, they offer premium wines, masterclasses, trade services, and bespoke wine concierge support. PIVĒNE aims to deepen people’s appreciation for wine while making it accessible, elegant, and meaningful.

Job Description

We’re looking for a passionate and service-oriented individual to join our team as a Sommelier. You’ll play a key role in creating memorable guest experiences through your knowledge, enthusiasm, and professionalism in wine and hospitality.

Responsibilities

1. Customer Experience & Service

• Greet and engage customers warmly, delivering genuine and attentive service.

• Recommend wines based on guests’ taste preferences and budget in a professional manner.

• Conduct tastings, share product knowledge, and maintain high hospitality standards.

• Support wine events, tastings, and private functions when required.

2. Sales & Retail Support

• Assist with daily retail operations and sales transactions.

• Maintain up-to-date knowledge of wine products, regions, and producers.

• Promote seasonal selections and special offerings to enhance customer experience.

• Ensure the store is organized, clean, and welcoming at all times.

3. Inventory & Operations

• Support daily stock checks, restocking, and labeling of products.

• Receive deliveries, maintain accurate inventory records, and ensure proper storage conditions.

• Assist with merchandising displays and general opening and closing duties.

4. Learning & Development

• Participate in regular tasting sessions and internal training programmes.

• Continue to build knowledge in wines, regions, and service techniques.

• Opportunity for career progression into a Senior Service or Sommelier role based on performance.

Requirements

• Interest or basic knowledge in wine, service, and hospitality.

• Positive attitude, good communication skills, and willingness to learn.

• Prior experience in F&B, bar, or retail environment preferred but not required.

• Team player with responsibility, attention to detail, and customer focus.

QT Singapore

Job Description

Are you an experienced player within the Singapore hospitality landscape?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

• A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

The Sous Chef to support the leadership of our kitchen operations and deliver exceptional culinary experiences for our guests. This role is ideal for a hands-on culinary professional with strong leadership skills, creativity, and a commitment to maintaining the highest standards of food quality, hygiene, and kitchen efficiency.

As Sous Chef, you will work closely with the Head/Executive Chef to oversee daily kitchen operations, mentor junior team members, and contribute to menu development while ensuring operational excellence across all culinary areas.

Job Responsibilities:

• Support the Head/Executive Chef in the daily management of kitchen operations

• Ensure consistent preparation and presentation of high-quality dishes

• Supervise and coordinate kitchen staff during service operations

• Maintain food quality, hygiene, safety, and sanitation standards at all times

• Assist with menu planning, recipe development, and food costing

• Monitor kitchen staffing, productivity, and labour cost controls

• Train, coach, and motivate junior culinary team members

• Ensure proper food handling, stock rotation, and inventory control

• Handle purchasing duties and prepare market lists when required

• Monitor kitchen equipment and ensure proper maintenance and cleanliness

• Work collaboratively with Stewarding and other departments to ensure smooth operations

• Stay updated on culinary trends, techniques, and guest preferences

• Ensure compliance with all food safety and government regulations

Qualification:

• Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

Experience:

• Minimum of 8 years with progressive positions in varying cuisine’s (with emphasis on Modern European Style) in comparable operations

Key Competencies:

• Strong experience in Western cuisine with exposure to Asian cuisine preferred

• Previous leadership or supervisory experience in a fast-paced kitchen environment

• Strong understanding of food safety, hygiene, and kitchen operations

• Knowledge of religious and special dietary requirements

• Good communication and organisational skills

• Basic computer literacy

• Ability to thrive under pressure and lead by example

EDITH PATISSERIE HOLDINGS PTE LTD

Since 2013, Edith Patisserie is a homestyle bakery helmed by a small team of dedicated bakers. We specialise in layered cakes for birthdays, weddings and all types of celebrations. We love creating not only new and original designs, but unique flavour pairings. When baking cakes and bakes, we keep our baking batches small to ensure freshness and also a consistent standard of taste and quality. As cake lovers ourselves, we only serve what we'd love to eat too.

Job Description

About Us

Edith Patisserie is an established cake shop that has been baking premium cakes in Singapore since 2013. We also offer healthier options such as sugar-free and vegan bakes. 

Edith Patisserie provides meaningful employment for individuals with special needs and caregivers, while supporting community initiatives through our outreach efforts. Edith Patisserie has been voted Best Bakery in Singapore by Honeycombers Love Local Awards. 

In 2025, Edith Patisserie was recognised as a Company of Good and conferred 2 Hearts by NVPC. We are also recognized as a social enterprise by RaiSE.

Role Summary

We are seeking a meticulous, hands-on Chef De Partie to produce consistent, high-quality baked goods while upholding food safety, hygiene and our brand standards.

Key Responsibilities

• Execute daily production of cakes, pastries, and baked goods in accordance with recipes, SOPs, and quality standards

• Prepare key pastry components such as ganache, buttercream, and fillings with consistency and precision

• Assemble a variety of products including mini bites, brownies, cupcakes, tarts, and customised creations

• Frost, decorate, and finish standard and bespoke cakes to a high visual and quality standard

• Create fondant decorations, including sculpted elements and customised cake designs

• Maintain a clean, organised, and food-safe kitchen environment at all times

• Manage inventory, including stock control, storage organisation, and minimising wastage

• Support or lead onboarding and training of new team members, ensuring adherence to kitchen standards

Note: Candidates at Chef de Partie level are expected to demonstrate stronger leadership and ability to independently manage a section.

Schedule & Remuneration

• 5.5-day rostered work week (Sunday off), 8am-4/5pm.

• Competitive salary commensurate with experience, performance incentives, overtime per MOM guidelines.

ASK CONNECTIONS PTE. LTD.

Job Description

Job Description & Requirements

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

• Experience: At least 1 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.

Metro Global

Job Description

1.Primary Job Function

To provide professional and courteous concierge services at the hotel driveway area by welcoming guests, assisting with luggage handling, and supporting guests’ transportation requests to ensure a pleasant arrival and departure experience.

2. Job Duties & Responsibilities

2.1 Welcome and greet guests warmly with professionalism and a positive attitude.

2.2 Assist in opening car doors for arriving and departing guests.

2.3 Assist guests with loading and unloading luggage and personal belongings.

2.4 Issue luggage tags and ensure proper handling and storage of guest luggage.

2.5 Transport luggage safely using trolley to and from the Luggage Storage Room.

2.6 Assist guests with transportation arrangements such as taxi bookings and related enquiries.

2.7 Provide directions and basic hotel information to guests when required.

2.8 Maintain cleanliness, organization, and safety of the driveway and luggage storage areas.

2.9 Coordinate closely with Front Office and hotel operations team to ensure smooth guest service operations.

2.10      Report any guest incidents, lost & found items, or operational concerns to the supervisor promptly.

2.11      Ensure compliance with hotel grooming standards, SOPs, and service expectations at all times.

2.12      Perform any other duties assigned by the management or hotel operations team

LAP VIETNAMESE RESTAURANT LP

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

JOB RESPONSIBILITIES:

• To conduct services on ground but not limited to servicing, food ordering, reservations, cashiering duties etc
• Oversee the service staff at the assigned station
• Acquire knowledge of menu to make recommendations and handle guests’ queries
• Provide excellent customer service and manage guest relations to ensure pleasant dining experience
• Ensure side station is replenished at all times
• Assist in inventory, placing orders, receiving goods and any other administrative tasks
• Uphold staff grooming and professionalism to adhere to company’s standards
• Any other jobs or duties assigned by the Restaurant Manager from time to time

JOB REQUIREMENTS:

• Possess prior experience in Food &Beverage operations.
• Excellent interpersonal and communication skills
• Personal turnout must be well groomed and professional.
• Possess basic PC knowledge.
• Ability to work on shift schedule.

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

• Assist service staff in daily operations without customer interaction
• Thoroughly sanitise and prepare tables before guests arrive
• Replenish items such as tableware, condiments and water as and when during operations
• Clear tableware and reset tables after guests leave
• Clear soiled dishes at clearing stations which includes scraping and segregating of tableware
• Ensure the safety of guests and colleagues when performing duties
• Maintain the cleanliness of the restaurant at all times

Any other jobs or duties assigned by the Restaurant Manager from time to time.

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with team members to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Descriptions

• To come up with a new dish every 3 months
• Responsible for taking charge of quality of new dishes
• Impart skills and knowledge of new dishes created to the appointed outlet chef
• Ensure proper SOPs and HACCP standards are carried out
• Maintain food quality and safety standards
• Ensure proper maintainence of the kitchen within each outlet
• Analyzing data from food sales records in restaurants or other venues to identify trends in customer preferences
• Communicating with staff members to coordinate menu planning and preparation for special events
• Developing menus that meet budget requirements and are appealing to customers
• Ensure all activities conform to HACCP and AVA guidelines

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Select, wash and cut vegetables
• Prepare sufficient ingredients for operations use
• Wash, portion and store ingredients accordingly
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

Responsible to meet, make introduction and ensure that all arrangement and requirements are gathered with the customer prior to event. Read and analyse Banquet Event Order in order to gather customer’ requirements, determine proper set up, buffet, audio visuals, time line and also give attention to any special customer needs.

STRATEGIC PLANNING

• Work closely with the team to establish clear, identifiable and achievable sales targets
• To work out the sales strategies and growth plans in line with the BOD’s revenue and profit targets set in business plan
• To develop and manage budgets required to meet sales goals
• To develop sales strategies and set realistic and achievable targets for all brands
• Identify key market segments and implement strategies for each market segment for revenue growth
• Establish new accounts for the Group
• Oversee day to day events/ routine work requirement
• Market research and analysis on rates/packages
• Staff Performance Tracking, ROA Planning (Route of Advancement)

MARKETING

• To effectively craft out the brand identity and brand values for individual brand amend steer it in the right direction
• To work with the team to hit the P&L set by the BOD
• To decide on appropriate marketing strategies within budget to meet the sales goals set by the BOD
• To work with Marketing on all collaterals of marketing needs and packaging of the products
• To have effective sales measures should sales fall below target for the month
• To develop at least 3 campaigns for each brand per year
• To supervise a team of marketing managers to meet the marketing objectives within the marketing budget given

Any other jobs or duties assigned by the management from time to time.

Job Requirements

• Diploma / Degree in Hotel Management, Food & Beverage or equivalent
• Have at least 2 years of Supervisory experience in Banquets, Catering Sales or Catering services with knowledge of Profit and Loss statements, food and wine pairing and menu composition
• Proficient in handling wedding events is preferred
• Demonstrated ability to interact with customers, employees and vendors
• Possesses good problem solving and leadership skills
• Fluent in English and Mandarin (to be able to liaise with Mandarin speaking customers)

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Vista F & B Services

Job Description

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time