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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Yoshinoya (S) Pte Ltd

Iconic Beef Bowl Chain Brand with over 120 Years of History.

Job Description

Key Responsibilities:

1. Operations Management:

•            Plan production schedules to ensure food is prepared and delivered on time.

•            Manage stock levels to avoid waste and ensure availability.

•            Ensure food quality and hygiene meet safety regulations.

•            Continuously improve processes to enhance efficiency.

2. Team Management:

•            Hire, train, and supervise kitchen staff.

•            Organize staff schedules and assign tasks.

•            Evaluate performance and resolve any team issues.

3. Standardization & SOP Management:

•            Develop, implement, and regularly review SOPs for food preparation, storage, dispatch, and sanitation.

•            Ensure SOPs are consistently followed across shifts and teams.

•            Update procedures in line with menu changes, equipment upgrades, or regulatory requirements.

4. Quality Control:

•            Ensure consistent food quality and standards across all locations.

•            Produce quality control reports and maintain records.

•            Maintain accurate records related to production, hygiene, and quality assurance.

5. Menu Development:

•            Conduct R&D to develop new menu items for outlet sales.

•            Propose alternative ingredients, recipes, or processes that enhance production efficiency and reduce overall food and labor costs.

•            Ensure all new or revised products are operationally feasible for mass production and consistent across outlets.

6. Logistics:

•            Coordinate timely delivery of food products.

•            Optimize delivery routes and logistic processes to control costs and improve efficiency.

7. Budget and Cost Control:

•            Plan and manage budgets for labor, supplies, and equipment.

•            Monitor expenses and find cost-saving opportunities without lowering quality.

8. Inventory Accuracy & Stock Control:

•            Ensure accurate stock records through regular cycle counts and month-end stock takes.

•            Investigate and address variances in raw materials, WIP, and finished goods.

9. Safety and Compliance:

•            Ensure compliance with food safety, hygiene and health regulations.

•            Maintain a safe working environment for staff.

10. Maintenance:

•            Oversee kitchen equipment maintenance and repairs.

•            Ensure cleanliness and organization of the facility.

11. Audit & Inspection Readiness:

•            Prepare the central kitchen for internal audits, external audits, and regulatory inspections.

•            Ensure all documentation, records, and corrective actions are properly maintained.

12. Sustainability & Waste Reduction:

•            Drive initiatives to reduce food waste, energy usage, and water consumption.

•            Implement better yield management and by-product utilization where possible.

13. Hands-on Management:

•            Actively participate in daily operations to ensure smooth workflow and adherence to standards.

Unox S.p.a.

Job Description

Unox Asia, market leader in the production of high-end ovens, and certified as a Great Place to Work, is looking for a Corporate Chef to join the Marketing Team in Bangkok. The Corporate Chef will be responsible for enhancing and transmitting the experience that Unox offers to its customers.

Activities:

• Organizing and conducting events aimed at promoting Unox-branded products.

• Taking part in cooking demostrations, to present Unox-branded products to our customers.

• Providing after-sales consulting on the use of Unox-branded products.

• Participating in kitchen equipment and food industry trade fairs, around Southeast Asia (SEA) region and Internationally.

• Welcoming visitors at the Company's Experience Hub.

• Preparing and serving lunches and buffets at internal events organized by Unox for its customers or employees.

Requirements:

• Solid experience in Gastronomy, and capacity to support Bakery & Pastry needs

• Excellent communication and interpersonal skills, with the ability to work effectively in multicultural environments

• Flexibility and willingness to travel both in Thailand and abroad

• Excellent proficiency in English and Thai languages

• Willingness to travel internationally (passport and driver’s license required).

We welcome and consider applications from candidates of all genders, ethnicities, backgrounds, and identities.

Destination Hospitality Management

Job Description

About the Role

We are looking for a dynamic, hands-on Hostel Manager to lead operations at our high-energy Party Hostel in Thailand. This role is perfect for a hospitality professional with international experience who thrives in multicultural environments and understands the unique balance between structured operations and unforgettable guest experiences.

If you have worked across all areas of hostel operations and know how to create a vibrant social atmosphere while maintaining operational excellence, we want to hear from you.

Key Responsibilities

Operational Leadership

• Oversee full hostel operations including Reception, Kitchen, Bar, Events, Housekeeping, and Guest Relations

• Ensure smooth day-to-day operations across all departments

• Maintain high standards of cleanliness, safety, and service

Guest Experience & Community Building

• Create a fun, safe, and engaging party atmosphere

• Lead and support event programming, themed nights, and social activities

• Manage guest feedback and online reputation

• Build strong relationships with guests and encourage repeat visits

Team Management

• Recruit, train, and lead a multicultural team

• Foster a positive, energetic, and performance-driven work culture

• Conduct regular training and performance reviews

• Ensure staff scheduling and labor cost control

Financial & Administrative Oversight

• Manage budgeting, forecasting, and cost control

• Monitor daily revenue streams (rooms, bar, events, F&B)

• Handle inventory management and supplier coordination

• Ensure compliance with local regulations and licensing

Requirements

• Proven experience as a Hostel Manager, Operations Manager, or similar leadership role in a party hostel or lifestyle hospitality brand

• International work experience in diverse cultural environments

• Hands-on experience across all hostel departments:

  • Front Desk / Reception

  • Kitchen or F&B operations

  • Bar operations

  • Events & Entertainment

  • Housekeeping

  • Guest Relations

• Strong leadership and team management skills

• Experience managing budgets and operational KPIs

• Excellent English communication skills (additional languages are a plus)

• High energy, adaptable, and comfortable working in a party-driven environment

What We Offer

• Competitive salary package

• Performance-based incentives

• Work visa sponsorship (for qualified international candidates)

• Relocation support

• Opportunity to grow within an international hospitality group

• A fun, vibrant, and international working environment

Ideal Candidate Profile

You are:

• Energetic but operationally disciplined

• Guest-focused and socially confident

• Comfortable leading a team in a fast-paced party environment

• Culturally adaptable and experienced in international hospitality

Windy City International Ltd

Job Description

Assistant Manager (Hong Kong & Kowloon Stores) - New Join Bonus HK$3,000

Management (Hospitality & Tourism)

Full time

Essential Functions and Duties:

• Manage daily operations of the restaurant

• Ensure service and food quality are up to customer satisfaction and meeting required

standards consistently;

• Assist management in hiring, training, scheduling, evaluating, counselling, disciplining, and

motivating and coaching employees;

• Ensure profitability of the restaurant in accordance with budget plan with focus on maximizing

revenue and implementing appropriate cost/inventory control;

• Report to Restaurant General Manager

Competencies:

• Leadership skills

• Making decisions

• Problem solving

• Communication skills

Qualifications:

• 3 years solid supervisory/shift leader experience in similar capacity in western dining restaurants;

• In-depth knowledge of F&B operations, and knowledge of bar management will be a plus;

• Service-oriented, strong leadership, problem solving and decision making skills;

• Energetic and outgoing personality, able to perform multitasks under pressure.

KOS International Limited

Job Description

About the Client

Our client is a fast-growing international hospitality group headquartered in Hong Kong, with a strong presence across Asia-Pacific and expanding into Europe. It operates a diverse portfolio of contemporary hotels and serviced apartments in more than 20 major cities worldwide, spanning Mainland China, Hong Kong, Southeast Asia, Japan, United Kingdom, and Europe. A rare opportunity has arisen and they are looking for a Corporate Director of Revenue Management to join their global office.

About the Role

This strategic leadership role reports to the Group Managing Director and drives revenue optimization across the global hotel portfolio. Responsibilities include developing and executing corporate revenue strategies aligned with business goals to maximize profitability and sustainable growth; leading a high-performing revenue team with emphasis on innovation, accountability, coaching, and best-practice sharing; crafting dynamic, data-driven pricing and demand forecasting models; applying yield management consistently; and monitoring performance for rate/inventory optimization.

The Director collaborates closely with Sales, Marketing, Operations, and Finance to align initiatives, support promotions/campaigns, and ensure central-regional coordination; leverages advanced analytics, RMS, BI tools, and AI/predictive analytics to track KPIs (RevPAR, ADR, occupancy, market share), report insights, identify gaps, and recommend solutions; maximizes revenue across distribution channels via rate parity, mix optimization, and efficiency; and introduces initiatives for incremental revenue and improved margins balancing short- and long-term objectives.

You will evaluate and implement cutting-edge systems with seamless integration; partner with IT vendors on predictive tools; collaborate on budgets, forecasts, variance analysis, and board-level reporting; and conduct ongoing global market and competitor analysis to refine positioning, pricing, distribution, segmentation, and offerings.

Requirements

• University degree in Business Administration, Hotel Management, or related disciplines
• Minimum 15 years of progressive experience in hospitality or a closely related industry
• Deep expertise in revenue management, sales, data analytics (including data warehouse development and cross-departmental usage), electronic distribution, GDS/OTA/call center operations, and worldwide/shared reservation centers (including group desks)
• Strong project management skills with the ability to handle multiple initiatives simultaneously
• Strategic, strong problem solving skills with excellent business acumen
• High integrity, adaptability, and professional approach to stakeholders and vendors
• Solid understanding of hotel marketing strategy and online distribution
• Exceptional relationship-building, communication, and interpersonal skills
• Proficient in spoken and written English
• Frequent travelling is required

Click "Apply Now" to apply for this position or call Patsy Cheung at +852 3180 4917 for a confidential discussion. All information collected will be kept in strict confidence and will be used for recruitment purpose only.

Ragazzi Limited

Job Description

About Bar Leone

Bar Leone is a neighbourhood cocktail bar which celebrates Italian popular culture in the name of conviviality and craftsmanship in a playful yet curated way and with a touch of nostalgia. The Leone is a nod to Rome and Venice, symbolising the warm and irreverent hospitality and the love for classic and impeccably executed cocktails.

Recently awarded Best Bar Asia & Best Bar Hong Kong 2025, Bar Leone is a destination for those who appreciate quality, creativity, and genuine connection.

About the Role

A leadership role supporting the Head Bartender in managing daily operations and team performance. Tasked with assisting in the mentorship and training of junior staff to elevate skills and maintain service consistency.

Responsibilities

• Design and implement seasonal cocktail menus, house specials, and innovative recipes that reflect Bar Leone’s unique identity

• Mentor junior bartenders on advanced mixology techniques, POS operations, and service standards to ensure consistency across all shifts

• Oversee bar inventory, coordinate with suppliers, and manage daily opening/closing procedures

• Assist with beverage costing, monitor sales targets, and implement waste-reduction strategies to maintain profitability

• Handle complex guest inquiries and complaints professionally; use "storytelling" to engage customers with deep product knowledge

• Lead activations and guest shifts overseas, ensuring Bar Leone’s standards are upheld internationally.

• Represent the brand by participating in and excelling at cocktail competitions

Qualifications & Skills

• Minimum 5-7 years in high-volume craft cocktail bars, with at least 2 years in a supervisory or senior role

• Expert mixology knowledge and strong leadership/communication skills

• Understanding of cost control, inventory, and financial management

• International bartending experience is an advantage

• Flexibility to work nights, weekends, and holidays

Marco Polo Hongkong Hotel

Perched overlooking Victoria Harbour, Marco Polo Hotels – Hong Kong resides on bustling Canton Road in Tsim Sha Tsui, the city’s vibrant commercial and shopping district. With the Star Ferry and cruise terminal nearby, and Harbour City at its doorstep, guests revel in proximity to Hong Kong's key attractions like Kowloon Park, Hong Kong Museum of Art, and Hong Kong Cultural Centre.

Job Description

Responsibilities

• Supervise team members of all sections in Front Office to maintain smooth operation

• Handle and follow-up guests' enquiries and complaints immediately to uphold service standard and guest satisfaction

• Act as the in-charge during absence of the hotel management and take appropriate decision to handle emergencies

• Be attentive to hotel security and safety requirements at all time

• Maintain good liaison with different departments to ensure uninterrupted communication

Requirements

• Tertiary education in Hospitality Management or related disciplines

• Minimum 3 years’ experience in supervisory position in Front Office of well-established Hotel(s)

• Able to work independently and attend shift duties including overnight

• Well-versed in spoken and written English and Chinese

• Solid knowledge in computer skills, i.e. Microsoft Word, Excel and PowerPoint

Equal opportunities are extended to all candidates and the information provided will be used for the consideration of your application. All personal data collected will be for recruitment purposes only. 

Only short-listed candidates will be notified.  Applicants not invited for an interview within 6 weeks should consider their applications unsuccessful. 

Marco Polo Hongkong Hotel

Perched overlooking Victoria Harbour, Marco Polo Hotels – Hong Kong resides on bustling Canton Road in Tsim Sha Tsui, the city’s vibrant commercial and shopping district. With the Star Ferry and cruise terminal nearby, and Harbour City at its doorstep, guests revel in proximity to Hong Kong's key attractions like Kowloon Park, Hong Kong Museum of Art, and Hong Kong Cultural Centre.

Job Description

  Responsibilities:

• Supervise the overall activities at the Front Desk.

• Delivered the courteous and effective services to the hotel guests by all the colleagues at the Front Desk.

• Provide proper training is provided to all Front Desk subordinates and new recruits.

• Ensure proper room assignment with the preference of the arrival guests and co-ordinate with the Housekeeping on the room status and make any necessary arrangement when required.

• Ensure all daily reports and statistics are generated according to the management requirement.

• Daily shift briefing to all Front Desk subordinates.

• Perform any other duties assigned.

    Requirements:

• Tertiary education in Hospitality Management or related disciplines

• Minimum 2 years work experience in Hotel / Customer Service 

• Able to work independently and handle shift duties 

• Good command of spoken English and Mandarin

• Candidate with less experience will be considered as Guest Relations Officer

Hyatt Regency Hong Kong, Tsim Sha Tsui

Established in 1969 and operated as the first Hyatt hotel outside of the United States, Hyatt Regency Hong Kong closed its doors on New Year’s Day 2006, both international guests and residents lamented the end of a hospitality era.

Job Description

What you will do:

• Act as Duty Manager to effectively manage and respond to emergency situations and resolve guest complaints and concerns

• Deliver seamless VIP service to ensure exceptional guest experience

• Drive guest satisfaction, World of Hyatt enrolments & upsells through varied strategies

• Provide courteous, professional and efficient service at all times

• Build and maintain positive rapport with customers

What you should have:

• University Degree/Diploma in Hospitality or Tourism Management

• Minimum 5 years of work experience in front office operation and at least 2 years in supervisory role

• Well-developed Communication and Customer Relations Skills

• Good computer Skills particularly MS Office, email and Hotel Property Management system (preferably OPERA)

• A good trainer, able to facilitate at all levels

You will experience:

• Empathy: Genuinely understand your needs and connect personally

• Wellbeing: Build joy into your work and care for yourself to thrive and be successful

• Inclusion: Value and encourage your honest and diverse points of view

• Experiment: Be curious and see things anew to challenge and grow

Interested candidates please email to honhr-careers@hyatt.com or contact the Human Resources Department at Tel: 3721 1751 or WhatsApp 6710 6676.

You are also welcome for walk-in interview:

Please visit us for a catch-up meeting at 14:30 to 17:30 on every Tuesday.
Address: 10/F, Fontaine Building, 18 Mody Road, Tsim Sha Tsui, Kowloon, Hong Kong

Chouchou

Job Description

Join Our Culinary Family: Demi Chef / Chef de Partie Wanted!

Chouchou | Modern French Brasserie in Wan Chai, Hong Kong

Chouchou isn't just another restaurant—it's where classic French cuisine meets modern style, all in the lively heart of Wan Chai. As part of the innovative HORA Hospitality Group, we’re shaping Hong Kong’s dining culture with warmth, creativity, and a passion for unforgettable experiences.

At Chouchou, every service feels like a vibrant gathering among friends. Our young, passionate team is driven by positive energy, genuine hospitality, and the spirit of teamwork. We’re now searching for an enthusiastic Demi Chef or Chef de partie to join us on this exciting journey.

Your Responsibilities

• Oversee your assigned kitchen section to deliver dishes of consistent quality

• Prepare, cook, and present menu items according to Chouchou’s standards

• Supervise and train junior staff, nurturing a positive and energetic team environment

• Assist the Sous Chef and Head Chef with daily operations, including mise en place, stock control, and ordering

• Ensure food safety and kitchen hygiene are maintained at all times

• Collaborate with the team to develop new menu ideas and seasonal specials

• Help foster teamwork, positive communication, and a culture of mutual support

What We Offer

• Salary: HK$22,000 – HK$25,000 (depending on experience)

• Work-life balance: 2 days off per week

• Time to recharge: 15 Statutory Holidays + 12 Annual Leave days

• A supportive and dynamic kitchen led by a passionate team

• Hands-on development in both classic and modern French cookery

• Opportunities to grow within a creative, trendsetting hospitality group

About You

• Energetic, with a can-do attitude and a collaborative spirit

• Minimum 3 years of experience in reputable kitchens, French cuisine is a plus !

• Organized, reliable, and eager to learn

• Committed to delivering excellence and being a team player

Location:

1/F, J Residence, Shop 8, Podium, 60 Johnston Rd, Wan Chai

Ready to shape the next chapter of Hong Kong’s dining scene with us?
Apply today: info.chouchouhk@gmail.com
Or Whatsapp: +852 53993010

Join Chouchou and experience the joy of French dining—where every day is a celebration, and every person matters.

Orchid Thai Pte Ltd

Job Description

Cafe F&B manager

- Oversee cafe operations including logistic, manpower and marketing

- Assist and supervise supply ordering

- Familiar with inventory software and supply chain.

- Preferably with at least 1 years experience in food and beverage operation management or similiar capacity

- Familiar with supplier Liason, price analysis reports.

- Other tasks as assigned by director

Bagus Ria

Job Description

JOB DESCRIPTION
He must be able to oversee every section of the company

He is the in charge of the overall supervision an entire organization

Most of the time, he is required to attend meetings than staying in front of the computer

must be able to make decisions, sometimes quickly, based on available information

should be able to convey complex thoughts and processes clearly and concisely

also able to build a diverse team with different talents and personalities

JOB REQUIREMENTS
Bachelor degree

2+ years in administrative management

Proficient in Microsoft Office Suite

Project management experience

Budgeting and financial reporting experience

Contract management experience

Strong communication skills, both written and verbal

WAN YAN PTE. LTD.

Job Description

Location: Bedok North

Working hours: 6 days per week

Roles & Responsibilities

Job Description

Central Kitchen Manager manages the overall performance of an organisation's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he is also expected to have a hand in setting up new food production standards and kitchen operation guidelines, as well as support research and development activities.

1. Manage central production operations

2. Manage compliance with food and beverage hygiene policies and procedures

3. Manage food production operations

4. Manage non-compliant quality cases

5. Monitor overall production output levels. manage inventory, monitor stock levels and conduct regular stock take

6. Maintains a high standard of hygiene and follows relevant safety and hygiene regulations,in accordance with current regulations

7. Ensure sufficient supply of ingredients for food preparation

8. Arrange and transfer supplies and equipment between storage and work areas, in accordance to Workplace Safety

9. manage kitchen staffs schedule

10. monitor kitchen peformance and KPI metrix and staff training

Requirements

1.Able to solve daily operational issues with efficiency

2.Able to communicate effectively to all levels and receptive to feedback

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

6. experience in central kitchen and SFA compliances

FRENCH FOLD PTE. LTD.

Job Description

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. With 9 outlets (and more on the way), we’re growing our community and looking for passionate individuals to join Marcel’s adventure—always serving the best, with a smile!

Outlets: East Coast

What We Expect From You:

Team Management

• Lead, train, and inspire the kitchen team to deliver excellence (“Only serving the best with a smile”).
• Build a positive, collaborative kitchen culture where teamwork and morale thrive.
• Conduct regular check-ins and performance reviews to support staff growth and skills development.
• Onboard new chefs effectively, ensuring they adapt quickly to SOPs and company culture.
• Motivate the team to continuously improve, maintaining high culinary standards and exceeding guest expectations.
• Work closely with Kitchen Support Team to strengthen culinary and product knowledge.

Kitchen Operations

• Oversee day-to-day kitchen operations, ensuring smooth and efficient service from prep to closing.
• Manage menu execution together with Sous Chef to focus consistency, quality, and creativity in every dish.
• Control food cost, waste, and inventory and stock management.
• Ensure strict adherence to food safety, hygiene, and cleanliness standards at all times.
• Conduct regular inspections and audits to guarantee compliance with health and safety regulations.
• Resolve operational or quality issues quickly with a solutions-first mindset.

Customer Experience

• Ensure every plate leaving the kitchen meets impeccable quality and presentation standards.
• Collaborate with the service team to align kitchen output with guest expectations.
• Innovate menu items and specials to elevate the dining experience and keep the brand fresh.

Strategic & Financial Management

• Partner with management to develop and execute strategies that fuel growth and strengthen Merci Marcel’s brand.
• Take full ownership of the kitchen’s profit and loss—monitoring food costs, margins, and revenues to ensure profitability.
• Identify opportunities to innovate processes, reduce costs, and maximise efficiency while maintaining excellence.

What’s In It For You:

• Salary: $5,000 – $6,500 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

· Quarterly Incentive Bonus (KPI up to $700)

· Daily Meal Allowance ($7/day)

· Medical Incentive (co-pay $5 for panel clinics)

· Dental Incentive ($200/year)

· Wellness ($250/year)

· Staff Discounts (dining & retail) & Referral Bonus (up to $400!)

· Welcome & Birthday Vouchers

· Salary Increment upon confirmation

· Long Service Incentives

· Career progression in a growing company that values meritocracy, innovation, sincerity,

Who We're Looking For:

· Energetic & Passionate: You thrive in a fast-paced environment

· Team Player: You’re excited to work with a fun, supportive crew

· Guest-Obsessed: You put the guest at the heart of everything you do

· Eager to Learn: Always growing, always collaborating. Leave your ego at the door!

· Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

NAZIHA WEST COAST PTE. LTD.

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.

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Wash, peel, trim, slice, dice, and chop a variety of all the ingredient and minimize food wastage
• Use knives and cutting tools safely and effectively
• Ensure proper handling and storage of all ingredients
• Maintain consistency in cut sizes and preparation techniques to meet recipe standards
• Adhere strictly to food safety and hygiene standards
• Clean and sanitize workstations, knives, cutting boards, and equipment before and after use
• Assist with inventory rotation (FIFO), stock checks, and reporting of low supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Prior experience in a high-volume kitchen, food production environment and central kitchen preferred
• Good knife skills and familiarity with different cutting techniques
• Physical stamina to stand for long periods
• Team player with a positive attitude and strong work ethic
• 6 days’ work week (Monday to Saturday, 0730hrs to 1730hrs)

Whatsapp 91834574 for more information

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 Summary



At Marina Bay Sands, the Front Office is more than a point of check-in - it is the face of our hospitality and the first impression of our brand. Every interaction, from welcoming guests to ensuring a seamless departure, reflects our commitment to delivering an Above Beyond experience. The department plays a pivotal role in orchestrating guest journeys, managing room assignments, handling billing, and coordinating with multiple teams to deliver flawless service.



Upon successful completion and performance review, ASPIRER may be placed into a junior leadership role.



Job Responsibilities



Front Office Operations and Rotation Exposure - Develop an intrinsic understanding of Front Office operations and the principles behind service excellence.

• Gain deep knowledge of Opera PMS and service standards through immersive learning and hands-on experience, ensuring you not only know the processes but understand the "why" behind every interaction.
  
• Build holistic knowledge through rotations across Concierge, Guest Services, Room Control, Front Office Accounts, Night Audit, Training, and Group Operations to build holistic knowledge.
  
• Work closely with cross-functional teams to understand how synergy creates exceptional experiences.
  

Supervisory and Managerial Exposure - Cultivate leadership capabilities and develop a deeper sense of operational ownership.

• Overseeing Front Office operations, ensuring every process reflects world-class standards and guest satisfaction.
  
• Conduct impactful pre-shift briefings that energize the team and align everyone toward shared goals.
  
• Collaborate across departments to ensure every touchpoint reflects harmony and service excellence.
  
• Review manpower allocation and overtime strategically to maintain efficiency and team well-being.
  
• Conduct regular audits and inspections, providing detailed insights that drive continuous improvement.
  
• Perform service audits to ensure every interaction meets Forbes Travel Guide standards and internal benchmarks for quality.
  
• Resolve guest concerns with empathy and efficiency, transforming negative feedback into memorable experiences.
  
• Recommend creative ideas that elevate guest experiences and unlock new revenue opportunities.
  
• Supervise the delivery of services so they reflect our brand attributes, core standards, and compliance requirements.
  
• Collect and update guest preferences, practices, and interests in OPERA to create accurate profiles that enable tailored experiences.
  
• Coach team members to strengthen skills and confidence, fostering a culture of continuous learning.
  
• Ensure compliance with workplace safety, hygiene, and data protection standards during daily operations.
  
• Champion sustainability initiatives and contribute ideas for operational efficiency and guest delight.
  

Specialization Phase - Deepen expertise and lead initiatives that shape the future of Front Office operations.

• Select your primary area of specialization - Front Desk, Group Operations, Room Control, Front Office Accounts, or Training - and become a trusted expert in your field. Your placement will be mutually agreed upon with the department to ensure alignment with your strengths and aspirations.
  
• Oversee operations and lead operational audits to ensure compliance with brand standards, safety, and data protection requirements.
  
• Drive departmental initiatives that enhance process improvement, synergy, efficiency, productivity, and service excellence.
  
• Manage budgets and resources strategically, ensuring operational performance aligns with organizational goals.
  
• Design and deliver impactful training programmes that empower a diverse workforce and build future leaders.
  
• Coach team members to strengthen skills and confidence, fostering a culture of continuous learning.
  
• Monitor service quality through audits and guest feedback, implementing action plans to improve NPS and Forbes standards.
  
• Introduce and implement creative solutions that elevate guest experiences and set new benchmarks for luxury hospitality.
  
• Champion sustainability initiatives and leverage technology to optimize workflows.
  

Development Outcomes



1. Operational Expertise

Gain in-depth insights on end-to-end Front Office operations, including room control, billing, concierge services, and guest journey orchestration, with a strong foundation in Opera PMS and Forbes Travel Guide standards.



2. Leadership Skills

Develop confidence in leading teams, conducting pre-shift briefings, managing manpower allocation, and driving service excellence through audits and continuous improvement initiatives.



3. Guest-Centric Mindset

Learn to anticipate guest needs, personalize experiences through accurate profiling, and resolve concerns with empathy and efficiency - transforming challenges into memorable moments.



4. Business Acumen

Gain exposure to budgeting, cost control, and resource optimization. Understand how data-driven decisions and strategic planning enhance operational performance and profitability.



5. Innovation and Process Enhancement

Contribute creative ideas and lead initiatives that enhance efficiency and elevate luxury standards.




Job Requirements



Education & Certification

• Diploma or Degree undergraduate in your final year of study in any discipline; or a recent graduate
  

Experience

• Less than 2 years of working experience
  

Other Prerequisites

• Ambitious, forward-thinking, with leadership potential and a growth mindset
  
• Collaborative, confident, and thrive in dynamic team environments
  
• Curious and adaptable, with a desire to learn across diverse functions
  
• Driven by excellence and take pride in delivering exceptional service
  

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.

BIDEFORD HOUSE PTE. LTD.

Job Description

COMO Metropolitan Singapore is located in the heart of Singapore on Bideford Road.  It is part of COMO Orchard, COMO Group’s newest immersive experience building which is the most complete iteration yet of the vision that brings together COMO Group’s hospitality, fashion, wellness and cuisine into one inspiring location. COMO Metropolitan Singapore’s 156 rooms and suites are spread over 11 floors with a rooftop pool bar that is exclusively for hotel guests. COMO guests also enjoy preferred access to some of the hottest tables in town including the first patisserie in Asia from renowned pastry chef Cedric Grolet, the Michelin-starred Korean steakhouse COTE and COMO Cuisine.  The building also features a multi-label fashion retail space curated by Club 21 and a new flagship urban wellness space by COMO Shambhala. The result is an inspiring gathering place for innovators and creatives with a passion for the COMO-curated life.

Job Summary

Reporting directly to the Front Office Manager, the Duty Manager is responsible for assisting Senior Management in the overall day to day front desk operations.

Tasks/Responsibilities:

Representative of the Senior Management:

The Duty Manager is the only representative of the Senior Management 24 hours a day. They must be for this reason very versatile and to be ready to handle some very different situations. Communicate with guest as per hotel policies and procedures to know their needs and concern daily. Create a preference log for most repeated guests.

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

The Duty Manager will be in permanent contact with the Front Office Manager to report any guest comment, or problem and to ensure a good co-ordination and quick communication on both sides.

Lobby Co-ordination:

The first assignment & main area of work of the Duty Manager is the Lobby, when the Duty Manager is not away to do a specific mission, he/she will spend all his/her time in the lobby to co-ordinate the overall lobby activity and will be dynamic in guest relationships. 

Leader of the Communication: The Duty Manager is a leader in the Front Office communication and will be active in the following tasks:

• The Duty Manager will join daily the Front Office Manager briefing & weekly the Front Office Meeting to bring with dynamism and initiatives all the questions, case studies & new ideas to be considered and discussed. 
• The Duty Manager will be very active giving full information & updates to all the Front Office staff. During the absence of Assistant Front Office Manager, the Assistant Manager will conduct by his/her own this briefing. They will encourage a good interactivity with all the Front Office staff, to listen and understand their questions and problems and to give appropriate answers and solutions in line with the COMO Metropolitan Singapore procedures and organization.
• To ensure that a pertinent/relevant Duty Manager logbook is maintained updated and to check the logbook from the different sections of the Front Office to ensure that clear, constant and updated communication lines are kept with all Front Office staff.
• Responsible for a detailed Duty Manager Handover by going through the activity of the day, the problems found, the follow up to do, the tasks not completed yet.

Supervision & Controls: The supervision of the Duty Manager covers a very large area and must be oriented on the following topics:

• To ensure the overall co-ordination of the Front Office Operations and to assist all sections of the Front Office department. 
• Responsible to keep all Front Office Standards and Procedures on line with the COMO Hotels and Resorts Policies.
• To ensure the proper follow up of the room requests & co-ordination with housekeeping regarding the priorities in room cleaning. 
• Responsible to ensure that all Financial and Audit Procedures are respected. The Duty Manager will then realize daily the appropriate controls: Bucket Checks, Cashier Closures, Registration cards and correspondence, Rebates, Paid Out. Each control will be signed. The Duty Manager will sign the official documents in the field "Duty Manager". The Duty Manager will do personally at night time all the controls established in the audit procedures, and report any irregularity to Front Office Manager on the following day.
• To ensure that the close day is done correctly and that the number of "No Show", "Rooms Occupied", “Complimentary” and "House Use" are accurate. The Duty Manager will as well supervise the accuracy of the daily financial reports issued by Front Office.
• The Duty Manager will go through the correspondence of all the arrivals every night to ensure that the conditions and rates confirmed upon reservations are clearly updated and followed up on the Front Office side. To report to Front Office Manager any irregularity the day after.
• The Duty Manager will ensure that the immigration registration is done fully as per procedures established.
• To keep full records of incoming and outgoing items in the Duty Manager Safe & to ensure proper follow up. 
• To motivate all the staff regarding the selling and up selling program, and to make sure that the rates given are matching with the instructions received. To do the proper controls as per procedures established

Privacy: The Duty Manager will be attentive to respect the privacy/confidentiality of the information, or guest names available. He/she will ensure not to transmit any guest name, or guest history information.

• To ensure that all Front Office areas are clear, clean & tidy at any time.

Responsibility in terms of security: 

• The Duty Manager will act personally with a member of Security for any Safe Opening in the hotel, following the security procedures and will record any of this action on the appropriate format.
• In the event of fire, the Duty Manager has to ensure the overall co-ordination as per emergency procedure established. In the absence of Front Office Manager and Assistant Front Office Manager, the Duty Manager will call right away the appropriate persons; will ensure that each staff takes control of his duties during Fire and that the guests are well informed of the security measures to be taken.
• To be in alert and to call Security right away when a guest has a suspect attitude or luggage, when there is a serious conflict or beginning of fight in the premises of the hotel. Any of these cases has to be reported in the Duty Manager's logbook. 

Extra Duties

Support and contribute to COMO’s sustainability goals by implementing environmentally responsible practices within your roles and departments.

Amara Singapore

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

Job Description

RESPONSIBILITIES:

• Lead Front Office operations and ensure adherence to the policies and operating standards

• Leading & Developing team members

• Work closely with relevant function heads on managing rooms inventory, guests' inquiries, billing transparency, and ensuring positive guests experience.

• Strong ability and smart in handling guest queries and feedback

• Responsible for On-Job Training and timely performance management for team members

• Responsible for maintaining and of employees' engagement and welfare

• Manage departmental manning and budgeting

• Streamlining of processes to increase productivity

• Preparation and submission of management reports

• Any other duties as assigned
  

JOB REQUIREMENTS:

• Excellent customer service and interpersonal skills

• Strong leadership skills

• Able to work in a fast-paced environment

• Good working knowledge of MS Office applications

• Strong knowledge of using the HMS Hotel Operating system will be an added advantage

• Meticulous

York Hotel (Private) Limited

A HIDDEN JEM IN THE HEART OF ORCHARD ROAD

Job Description

Job Summary

Responsible for the efficient and smooth rooming of guests, ensuring a warm welcome and professional service at all times. Provides exceptional customer service by attending to guests’ needs promptly and courteously throughout their stay.

Prepares and maintains accurate records related to guests’ stays, including the Room Status Report. Recommends, advises, and efficiently sells rooms and related services to maximise guest satisfaction and revenue. Ensures consistency in service delivery across check-in, check-out, guest inquiries, and general guest services.

Others

• Assists in the operations of other sections within the Front Office Department as required.
• Performs any other duties as assigned by the Senior Guest Service Assistant or Front Office Executive.

Requirements

• Strong customer service and interpersonal skills.
• Proficient in basic PC applications.
• Able to work shifts, including 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

• Responsible for forwarding and receiving of all information pertaining to the department
• Receive, record, and distribute various reports / information
• Prepare assignments for morning / evening room attendants
• Prepare Housekeepers daily reports
• Receive, record, and transmit guest requests accurately
• Responsible for entering accurate room status into computer daily and investigate discrepancies.
• Maintain and update administrative data
• Maintain key control
• Monitor lost property
• Maintain monthly attendance records
• Coordinate & follow up with Engineering department on all maintenance requests
  
  
  
  
  Job Requirements Education & Certification
• Secondary education preferred Experience
• Minimum 1 year housekeeping operations experience Other Prerequisites
• Ability to communicate verbally and written effectively; convey information to team members and liaise with stakeholders on their needs and requirements
• Able to communicate effectively with both English and Mandarin-speaking guests
• Able to give clear instructions over the phone
• Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work
• Relevant experience in hospitality environment
• Interact with all levels of Team Members
• Pleasant personality with excellent customer service attitude
• Well groomed & energetic

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.

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

About us

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

Your day to day

The Bartender assists the Mixologist in all aspects of operations in one or more full-service food & beverage outlet(s) on a daily basis and helps coordinating special events. Ensure compliance with standards of service and operating procedures. Adhere to federal, state and local regulations concerning health safety or other compliance requirements.

As a Bartender, you are responsible to prepare alcoholic and non-alcoholic beverages for bar and restaurants guests, to learn how to make classic cocktails, interacting with patrons, taking orders, dealing with payments, promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.

Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest.

Financial Returns

• Assisting the Mixologist and Bar Manager to maintain procedures to (1) ensure the security and proper storage of bar inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories.

People

• Follow respective opening and closing procedures established.
• Ensure that all bar equipment (coffee and beer & water machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all bar facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Bar Manager immediately of any maintenance and repair needs.
• Verifying information to ensure that customers are old enough to drink.
• Dispose of all waste, clear and clean all glassware, wipe down bar and preparation areas.
• Prepare mixers, cut fruit, receive requisitions, check par stock levels. Refill mixers, top up ice bin.
• Provide opening and closing inventory of spirits, beers and wines in accordance to established policies and procedures.
• Perform other duties as assigned.
• Responsible for helping the hostess, waiter/waitress in the performance of their jobs.
• Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment during outlet’s operation.
• Responsible for the overall sanitation and cleanliness of the outlet during the shift.
• Responsible for the proper maintenance and good working order of all equipment and fixtures in the beverage outlet.
• Responsible for consistently implementing the service standards and operating procedures in the beverage outlet.
• Performs other duties and responsibilities assigned by immediate superior, which leads to guest satisfaction and profit for the hotel.
• Alert management of potentially serious issues.
• Handling tactfully on guest request or complaint
• To ensure the standards of service are delivered

Guest Experience

• Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.
• Greet, smile and maintain eye contact with guests at all times
• Deliver responsive, warm and caring service to guests

Responsible Business

• Knowledgeable of all the standard operating procedures in the outlet.
• Capable of implementing consistently in his/her shift all the service standards established for the outlet.
• Assists in the mise-en-place at the prescribed hours.
• Checks at the start of the shift that all supplies in the station are complete.
• Checks from time to time the availability of seats, greets guests and seats guests when host is not available.
• Recognizes quality product and presentation, in food and drinks.
• Knowledgeable of the outlet’s menu and drinks, its standard quantity, presentation and preparation.
• Presents menu, takes order, offers suggestions and promotes the specialties.
• Visits the guests at the bar, to confirm guest satisfaction after 2nd sip.
• Handles guest complains professionally and satisfactorily and report to supervisor on duty without delay.
• Checks the accuracy of the guest’s check before it is presented to the guest.
• Knowledgeable in bar tendering and wine & beer service.
• Capable of operating all the equipment in the outlet.
• Implements the “clean as you go policy “and complying with cleaning schedule established.
• Capable of performing cashiering responsibilities, including the operation of cash register.

What we need from you

Sense of urgency, high energy level, organizational ability, guest service orientation, communication skills, team player, honesty and integrity, reliability.

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Possesses problem solving and organizational abilities.

What we offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

• 5-days work week
• Duty Meal
• Uniforms/ Laundry Services
• Midnight Transportation
• Birthday Off
• Learning and Development Opportunities
• Flexi Benefit
• Insurance Coverage
• 50% F&B discount at Hotel’s selected Restaurant
• Special Employee rate at all IHG Hotels worldwide

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow. And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.

The Dandy Partnership Pte Ltd

Job Description

The Dandy Collection is seeking a Head Chef for a modern Japanese Izakaya concept. The successful candidate must have extensive knowledge of Japanese ingredients and cooking techniques, as well as a proven track record leading and developing teams.

The candidate will be open to curating modern takes on classic dishes, including coming up with fun and interesting ideas to relate to the brand.

Responsibilities

• Oversee daily kitchen operations
• Food consistency and quality control
• Creation of creative menus aligning with overall concept and brand
• Ordering and cost control
• Compliance with food hygiene and safety standards
• Training and development of kitchen team
• Rostering and Time & Attendance
• Kitchen team payroll management and control
• Deliver on the brand Noble Cause 'Making every night out, better than the last.'

Requirements

• Minimum 8 years of experience in culinary field
• Experience as Head Chef or Chef de Cuisine
• Well trained palate for Japanese cuisine
• High standard of food
• Commitment to delivering a high level of customer service
• Strong leadership and communication skills
• Willingness to train, inspire and develop a team
• Excellent planning and organisation skills
• Positive attitude
• Experience in working on an international spectrum is preferred

voco® Orchard Singapore

Job Description

About Us

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking dynamic and passionate Chef de Partie - Italian Cuisine. Working together with your kitchen leaders, you will oversee the kitchen operations and coordinate kitchen colleagues in order to prepare, cook and present enticing breads and pastries according to hotel standard recipes.

• Participate in the preparation of all items prepared in the kitchen. Ensure that all food are prepared and presented in an attractive and appetizing manner.

• Works with locally available fresh products wherever possible.

• Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

• Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner.

• Estimates food consumption and purchases or requisitions food stuffs and kitchen supplies.

• Ensure the cleanliness and tidy of the work station and ensure all equipment is in good working order.

• Maintain a cleanliness, neat and well-groomed at all times during on duty.

• Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.

• Reviews recipes, determines food, labor and overhead costs.

• Directs food apportionment policy to control costs.

• Introduces and tests the market with new products which are market-orientated in terms of price and product.

• Manage departmental budget by keeping track of stock inventory and minimising material wastage.

• In the absence of a manager, conduct shift briefings to ensure hotel activities and operational requirements are known.

• Provide direction to the Kitchen helpers, including Commis Cooks, Leading Cooks, Kitchen Attendants and Stewards.

• Provide orientation, training and guidance to new colleagues joining the team.

• Ensure colleagues are adequently trained and have the right tools and resources to perform their job tasks proficiently and productivity.

• Monitor and supervise colleague performance and provide guidance or couselling to colleagues where required.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.

• May occasionally interact with outside contacts such as Guests – to ensure their total satisfaction and suppliers – regarding orders and invoices.

• Any other duties as assigned by their superior.

What we need from you

• Diploma or Degree in Culinary Arts with a strong interest in Italian cuisine.

• At least 1-2 years experience in a similar capacity. Experienced leading cooks are also welcome to apply.

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

• Must posses a valid food hygiene certificate.

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

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

RED DOOR GROUP PTE. LTD.

Job Description

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Artemis Grill & Sky Bar, Singapore's premier rooftop dining destination, combines breathtaking skyline views with Mediterranean-inspired cuisine, offering an elevated experience of innovation, flavour, and elegance.

Join a team where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As Sous Chef, you'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

• Oversee daily kitchen operations to ensure smooth service and consistently high food quality.

• Lead, train, and mentor the kitchen team, fostering a culture of professionalism and growth.

• Manage kitchen costs, control inventory, and implement effective waste management practices.

• Maintain impeccable hygiene, safety, and cleanliness standards across all kitchen areas.

• Collaborate closely with the Head Chef on menu development, seasonal updates, and culinary innovation.

• Ensure compliance with company policies, regulatory standards, and Artemis Grill’s culinary philosophy.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• A professional and positive attitude, even in high-pressure situations.

• The ability to stay focused and efficient in a fast-paced kitchen.

• A strong commitment to food safety, hygiene, and cleanliness.

• Team spirit—you thrive in a collaborative environment.

• A keen eye for consistency in food preparation, presentation, and quality control.

• A willingness to learn and a problem-solving mindset.

• Proven experience in a similar capacity within a premium or fine-dining environment.

• Strong leadership and communication skills.

• Excellent organizational skills and attention to detail.

• Passionate, driven, and committed to maintaining the highest culinary standards.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $5,000 monthly + Monthly Incentives Package
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

Iron Chef F&B

Iron Chef F&B Pte Ltd is one of Singapore’s leading F&B groups. A subsidiary of SF Group Pte Ltd, it was set up in 2001 with the aim of creating and advocating great dining experiences in Singapore and the region. To date, it helms over 15 brands spanning Asian, Western and Halal cuisines, with a regional footprint in Chong Qing, Phnom Penh and Indonesia.

Job Description

Job – Objective / Position Description:

Chef will assist in meal preparation and recipe execution and will be reporting to Head Chef. Duties involve ingredient prep, menu adherence, and upholding food safety. In a fast-paced setting, you will cook, collaborate, and ensure efficient food delivery.

• Move from station to station and assist tasks as needed.
• Assist when another station member is absent or the workload becomes more hectic
• Stock check of all purchased supplies for quality and account for each delivered item
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Adhere to hygiene and safety standards
• Adhere to company's standard operating procedures
• Any other ad-hoc duties and responsibilities as assigned

• Minimum 3 years of F&B Experience
• Have good product knowledge on food items
• Knowledge of cost/inventory management would be an added advantage
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards

Vegetarian Stall, 6 days work week, 10 - 12 hours

Salary package commensurate with working schedule and hours

Working location: Balestier, Shaw Plaza

Valid Food Safety and Hygiene Cert

Amara Singapore

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

Job Description

Job Summary

Implement revenue management strategies and processes in the Hotel in order to optimize and maximize its revenue.

Job Responsibilities:

• Oversee revenue management and distribution strategy of the hotel and manage the day to day field operations.

• Conduct daily pick-up analysis, strategy adjustments and reporting.

• Perform competitive benchmark studies and follow market trends.

• Create and maintain a 13-month rolling demand calendar.

• Create and develop pricing strategies in conjunction with the individuality of each hotel.

• Provide a weekly dynamic forecast of expected results, variances and budget comparisons.

• Manage and oversee strategy for all 3rd party distribution.

• Responsible for assessing, analysing and pricing group business strategies

• Analyze overall monthly hotel performance and provide the summary report with recommendations to improve long-term strategies.

• Ensure all related systems are configured correctly, validated and working to full capacity.

• Work in liaison with hotel sales and reservations departments as a team.

• Regularly check the input and the quality of data (segmentation, denials tracking, etc) points.

• Conduct quarterly property performance review and develop a strategic and tactical action plan.

• Responsible for best practice standards including competitor analysis; environmental scanning; market modelling; distribution yield management; business mix yield management; length of stay yield management; inventory availability by channel; pricing control and new pricing concepts.

• Evaluate performance of distribution partners and contracted rates (OTA, FIT, tour operator, corporate, consortia, crew, groups, etc…).

• Reduce the cost of distribution by finding new less expensive means of delivering business.

• Prepare an outline for and support the annual revenue budget process.

• Inspire Hotel’s HODs to further embed a revenue management culture.

Job Requirements:

• Demonstrate a good working relationship with other departments with a high level of communication and co-operation in the interests of service and overall improvement in the working conditions at the Hotel.

• Strong communication and presentation skills required.

• Proficiency in MS Office applications and Hotel systems.

• Excellent Interpersonal skills.

• Highly analytical and commercial minded.

• 5 years of hands-on Hotel Revenue Management experience.

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

ABOUT THE ROLE

As a Captain at Publico Ristorante, you will lead by example in delivering exceptional Italian dining experiences. You will be responsible for managing a service section, guiding and mentoring junior tam members, and ensuring guests receive warm, attentive and polished service at all times. You are a key player in upholding our brand standards and creating memorable moments that reflect the vibrant lifestyle and hospitality of Publico.

At InterContinental Hotels & Resorts®, we believe in Inspiring incredible - both within our teams and in every guest experience. With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments. Our success is driven by passionate individuals who understand hospitality inside and out. We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences. We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions. And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights. If you believe in our values and want to be part of something truly special, we want you on our team!

YOUR DAY TO DAY

People

· Supervise and support Servers in your assigned section to ensure smooth service flow.

· Assist with onboarding and on-the-job training for new team members.

· Foster a positive team spirit and contribute to pre-shift briefings.

· Collaborate with Supervisors and Managers to ensure proper staffing and task delegation.

Financial

· Support the outlet’s upselling strategies through thoughtful recommendations.

· Ensure accurate order taking and billing, minimizing errors and wastage.

· Handle service tools and equipment responsibly to reduce breakage and costs

· Monitor stock levels of side stations and escalate replenishment needs as required.

Guest Experience

· Lead service delivery in your section according to brand standards, outlet Standards Operating Procedures and Italian service traditions.

· Establish rapport with guests, anticipate their needs and respond promptly to requests or feedback.

· Maintain in-depth knowledge of the menu, including ingredients, preparation methods, and pairing suggestions.

· Ensure all tables are set, served and cleared in a timely and professional manner.

Responsible Business

· Uphold hygiene, safety, and sustainability standards in daily operations.

· Support environmentally conscious practices, such as minimizing waste and conserving resources.

· Ensure compliance with all health, safety, and licensing requirements.

· Take care of shared equipment, uniforms, and workspace as part of overall team responsibility.

ACCOUNTABILITY

You report directly to the Floor Supervisor or Assistant Restaurant Manager and work closely with the entire service and culinary teams. You are accountable for the guest experience and performance of your section, ensuring all interactions reflect Publico’s quality and values, mentoring junior colleagues, and delivering guest satisfaction in alignment with the Publico’s brand promise and service standards.

WHAT WE NEED FROM YOU

· At least 2 years of relevant experience in a full-service or lifestyle dining concept standalone venue.

· Strong knowledge in Italian cuisine, wines, and service etiquette preferred.

· Strong interpersonal and communication skills, with a natural ability to engage with guests.

· Passionate about hospitality, people-focused, and a natural team player.

· Meticulous attention to detail and a commitment to excellence.

· A team player who takes pride in delivering memorable dining experiences.

· Leadership qualities with the ability to guide and coach team members on the floor.

· Professional grooming with a warm, confident presence.

· Positive attitude, approachable personality, and strong team spirit.

· Proactive, eager to learn, and able to contribute in a fast-paced, dynamic setting.

· Able to work on shifts, weekends, and public holidays as rostered.

Humo

Job Description

Humo is a Spanish–Japanese fusion izakaya in Singapore, built on bold flavours, strong hospitality, and professional kitchen standards. We’re growing our team and looking for an experienced Chef de Partie who is reliable, consistent, and motivated to develop their career.

What you’ll do

• Take ownership of your station: mise en place, service execution, and close-down

• Maintain top standards in cleanliness, food safety, labeling, and storage

• Work closely with the team to ensure smooth, fast, and consistent service

• Support juniors and help improve daily systems and organization

• Learn and grow across Spanish + Japanese techniques

What we’re looking for

• Singaporeans / Permanent Residents only

• Experience as Chef de Partie (or strong Demi Chef ready to step up)

• Strong service mindset: calm under pressure, organized, consistent

• Team player with good attitude and communication

• Passion for professional cooking and continuous improvement
  (Spanish/Japanese cuisine interest is a plus)

What we offer

• Monthly incentives (performance-based)

• 2 days off per week

• A structured, professional kitchen with clear standards and systems

• Career growth opportunity within our hospitality group (Humo is part of a growing F&B group in Singapore)

📍 Location: Singapore
🕒 Start: April

To apply: Please submit your CV with availability and expected salary.

Grand Park City Hall

Park Hotel Group aims to be a world-renowned brand in hospitality. We have hotel properties in Singapore, Hong Kong and China, with expansion plan into the Asia Pacific region. If you share our vision and possess the drive to excel, we would like you to join us.

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Place emphasis on correct food preparation and handling.

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that administrative tasks are completed and submitted on time.

• Focus on high standard in food preparation, presentation and service.

• Ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Perform any other job tasks as assigned.

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

Paradox Clarke Quay Pte. Ltd.

Paradox Singapore is an urban resort that offers guests a sophisticated yet playful blend of traditional refinement and modern elegance. Located in the vibrant river district of Clarke Quay, the hotel is perfect for those looking for a stylish home base during business travel, or a quiet sanctuary to relax and unwind. Our comfortable rooms and spacious suites feature picturesque views of the city's skyline and are equipped with thoughtful amenities for laid-back style without any fuss.

Job Description

Company Description

Paradox Singapore is an urban resort that offers guests a sophisticated yet playful blend of traditional refinement and modern elegance. Located in the vibrant river district of Clarke Quay, the hotel is perfect for those looking for a stylish home base during business travel, or a quiet sanctuary to relax and unwind. Our comfortable rooms and spacious suites feature picturesque views of the city's skyline and are equipped with thoughtful amenities for laid-back style without any fuss.

Role Description

This is a full-time on-site role for Director of Sales & Marketing at Paradox Singapore. The role will provide positive leadership, innovative ideas, and strategic direction across Sales & Marketing Department for Singapore and Cluster / Corporate Office.

Responsibilities:

• Responsible for developing the commercial business plan for the hotel to drive the top line revenue for the hotel.

• Create and implement hotel-level tactical sales plans.

• Analyze current and potential market and sales trends towards activities to maintain and increase market share through increased business volume and rate.

• Create and implement tactical marketing activity to generate short-term revenue and strategic marketing activity to profitably position the hotel for long-term success as well as manage the sales & marketing budget that supports all initiatives.

• Identify opportunities to increase on-going and additional revenue streams and create value by challenging existing processes, encouraging innovation, and driving necessary change.

• Act as the hotel's voice of the customer and communicate key issues/concerns to the management. Provide resolution to address it.

• Develop and implement key segment strategy & managing key accounts (both existing & target) to drive performance in all market segments.

• Organize, plan, and implement customer engagement activities to develop new and existing accounts.

• Coach and direct the Sales & Marketing team to achieve success.

• Develop sales goals for the team to achieve budget & market share targets.

• Set expectations of performance for the team, assumes responsibility for work objectives; initiate, focus, and monitor the efforts of the team toward the accomplishment of goals; proactively acts and goes beyond what is required.

• Monitor sales production and adjust sales activities, account coverage and sales priorities as necessary to achieve planned goals.

• Provide guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

• Evaluate the performance of the department and make sure that evaluations are done in line with the company guidelines.

• Identify training needs, develop improvement plan, coaching, and discipline of staff accordingly.

• Participate in interviewing, recruiting, hiring, and training qualified candidates.

• Active oversight of all marketing activities for better customer acquisition and enhance customer journey. Including content creation, analytics and preparing seasonal tactical plans for the hotel.

• Develop communications in key markets and build a strong reputation to acquire new and repeat business.

• Capitalize on all channels and adjust channel priorities as necessary to drive business and achieve optimal mix.

• Develop strong community and public relations by maintaining property participation in local, regional, and national trade shows, client events, and other client related activities as required.

• Responsible for the annual management and monthly departmental forecast and budget to meet the business objectives.

• Participate in the preparation and delivery of monthly/quarterly/annual business reviews.

• Participate in Weekly Sales, Revenue, Weekly Forecast Meetings and ensure that any action for the Sales and Marketing teams is well executed.

• Be commercially aware of the market trends and business climate, keeping abreast of the political, economic, social, technological, environment and legal changes that impact on the business.

• To perform any other duties that may be assigned by the Management.

Laguna Hotel Holdings Pte Ltd

Job Description

JOB DESCRIPTION

Reporting to the Executive Housekeeper & Assistant Executive Housekeeper, the incumbent will be responsible to but not limited to the following, create and promote an atmosphere that ensures guests' satisfaction, a feel of home away from home. This position requires strong attention to detail, leadership skills, and ensures quality assurance standards are met at all times.

• Overall smooth operations of the Hotel housekeeping operations.
• Familiar Current with the latest housekeeping and laundry technology.
• Build and maintain rapport with guests, business associates, community partners including government agencies for organisational success.
• Coach and develop team members to achieve corporate brand guidelines, service standards, and procedures.
• In the absence of the Executive Housekeeper, the Assistant Executive Housekeeper will operate the Housekeeping Department and all other areas of responsibility.

JOB REQUIREMENTS

• Preferably a Bachelor's degree in Hotel Management or relevant discipline.
• Minimum of 5 years in a supervisory Housekeeping role in a similar capacity, preferably in a 5-star class environment.
• Knowledgeable in Housekeeping operation and cleaning methods.
• Have excellent English communication skills both in written and spoken.
• Detail-oriented and possess a pleasant personality with excellent communication and interpersonal skills.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,
• Maintaining high standards of hygiene; practise workplace safety at all times,
• Always adhere and abide to all company policies and procedures,
• With F&B background in middle management roles and responsibilities,
• To oversee outlet operations and ensure that all SOPs are strictly complied with,
• Plan staffing schedules and resolve outlet operational issues,
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,
• Positive working attitude with good communication skills,
• Good leadership and organization skills,
• Minimum 5 years of relevant experience in the F&B industry.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and assist as needed,
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
• Monitor food stock and place orders,
• Check freshness of food and discard out-of-date items,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

HIRA GLOBAL PTE. LTD.

Job Description

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• Support and guide junior cooks
• Ensure food safety, hygiene and cleanliness standards are met at all times

ALLIED SEARCH PTE. LTD.

ALLIED SEARCH PTE. LTD is a leading recruitment firm focusing on permanent placements in the context of talent acquisition.

Job Description

• Dynamic & Supportive Work Environment

• Good Career Exposure

• Reputable Organization in F&B

As a Restaurant Management Trainee (F&B), you will be responsible for the following duties:

• Manage daily operations and perform assigned duties promptly and accurately.

• Assist the Manager in overseeing smooth store operations and managing financial transactions.

• Provide guidance and leadership to team members during shifts to ensure effective performance.

• Work alongside the team to deliver excellent customer service and maintain high standards of food and beverages.

• Ensure adherence to operational procedures, company policies, and regulatory requirements.

• Maintain and update records, documentation, and operational reports.

• Interact with customers to gather feedback on service quality and overall experience.

• Act as the main liaising person between staff and management to facilitate smooth operations.

Requirements:

• Min Degree or equivalent.

To apply, simply click on the ‘’apply’’ button in the job advertisement or alternatively, you can send in your resume via email: APPLY@ALLIEDSEARCH.COM.SG

We regret to inform that only shortlisted candidates will be notified.

ALLIED SEARCH PTE. LTD.
EA LICENSE : 19C9777

Unoia

Job Description

· Experienced in Chinese food industry.

· Experienced in Chinese Spices

. Well Verse in Mandarin to be able to communicate with Chinese speaking chef

· Supervise efficient upkeep of tools through proper usage of equipment and devices.

· Analyze all customer requirements and prepare plans to resolve customer care-related issues and satisfy customers.

· Monitor and ensure optimal cleanliness, and sanitation.

· To manage the day-to-day operations of the section in the food establishment

· To ensure the quality & consistency of food quality

· To track and maintain inventory and stock ordering

MANSA COMPUTERS PTE. LTD.

Job Description

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

-      Assist in the creation and development of new menu items

-      Ensure all dishes are served at the highest quality and consistency

-      Prepare, cook and present dishes in line with our recipes and standards

-      Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

-      Coordinate with other kitchen chefs to ensure smooth and efficient service

-      Adhere to health, safety and hygiene standards in all food preparation and cooking activities

-      Assist with inventory management, including ordering, receiving and storing ingredients

-      Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

-      Conduct regular checks on the quality and freshness of ingredients

-      Implement and maintain portion control and waste management practices

-      Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

-      Mentor and support junior kitchen staff, fostering a positive and productive work environment

-      Communicate effectively with the front-of-house team to ensure customer satisfaction

-      Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

JOB REQUIREMENTS:

-      Proven experience as a Chef de Partie or similar role in a restaurant

-      Excellent knife skills and attention to detail

-      Strong organizational and time management abilities

-      Ability to work under pressure in a fast-paced environment

-      Team player with strong communication skills

MANSA COMPUTERS PTE. LTD.

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-      Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-      Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-      Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-      Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

An Assistant Security Manager with Conrad Hotels and Resorts directs security personal and works with Department Heads to deliver a safe Guest and Member experience while ensuring compliance with local safety legislation and hotel emergency procedures.

What will I be doing?  

As an Assistant Security Manager, you are responsible for directing and coordinating the activities of security personnel, work with Department Heads to confirm all staff understands security procedures, and organising patrolling of the property to deliver a safe Guest and Member experience. An Assistant Security Manager would also be required to ensure that hotel is in compliance with all local safety regulations and is conversant with hotel emergency procedures. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Maintain good communication and work relationships in all areas of the hotel

• Liaise with government and law enforcement agencies as necessary

• Coordinate additional personnel for Conference and Banqueting functions

• Organise patrolling of all boundary areas, bedrooms, offices, storage areas, public areas, and function rooms

• Assist the hotel in complying with Local Fire Safety Legislation

• Assist the hotel with Local Safety Legislation to ensure compliance of the security department

• Knowledge of the codes of practice for P.A.C.E.

• Ensure tours are carried out for the purpose of fire prevention, safe means of escape, and security

• Inquire as necessary into and report upon any thefts within the hotel using your discretion in connection with any of these matters that you deem should be reported to the police

• Direct and coordinate the activities of all security personnel, engage in the implementation of safety and security procedures for the department, and provide assistance and advice to other departments in relation to security

• Prepare incident reports and ensure all allegations are properly followed up

• Liaise with Departmental Heads to ensure hotel staff is aware of their security responsibilities

• Plan, deliver and facilitate regular staff awareness training

• Be fully conversant of company terrorist procedures and convey to staff

• Be fully conversant with hotel Fire and Emergency procedures

• Responsible for management of key control within all departments

• Comply with the Hilton Team Members Handbook and all Hotel policies and procedures. 

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.  

• Carry out other reasonable duties and responsibilities as assigned. 

What are we looking for? 

An Assistant Security Manager serving Hilton Worldwide Brand hotels and vacations are always working on behalf of our guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

• Organised and systematic approach to problem solving

• Security industry experience in supervisory capacity

• SIA trained and Licensed

• Ability to listen and respond to demanding guest needs

• Good leadership, interpersonal and communication skills

• Accountable and resilient

• Committed to delivering high levels of customer service

• Ability to work under pressure

• Flexibility to respond to a range of different work situations

• Good grooming standards

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous experience in same or similar role

• Certified First Aider

• Firefighting qualification

• IT proficiency

What will it be like to work for Hilton? 

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

Jungle

Job Description

About Us

JUNGLE is an award winning Thai Grill & Bar on Ann Siang Hill, driven by good produce, curiosity, and soul. Our team is made up of talented individuals who are passionate about good food, great company, and genuine hospitality.

Job Description

We’re looking for a skilled and passionate Chef de Partie/Junior Sous to take charge of in our kitchen. If you thrive in a fast-paced environment, love bold flavours, and take pride in consistency and quality, this is your chance to step into a key role within a vibrant, flavour-driven team.

No training or background in Thai cooking is necessary - but what we do look for are curious chefs, with a passion for cooking and an openness to learn.

Job Details

• Run your own section efficiently during prep and service

• Prepare and cook dishes to a high standard, ensuring consistency and presentation

• Maintain strong mise en place and manage prep lists

• Support and guide junior cooks and commis chefs

• Ensure food safety, hygiene, and cleanliness standards are met at all times

• Assist with stock control, ordering, and waste reduction

• Communicate clearly with the Sous and Head Chef during service

Qualifications

• Passion for cooking and interest in developing a culinary career

• Good knowledge of food preparation and kitchen operations ata CDP or Junior Sous Chef level

• Culinary school training is an advantage but not required

• Experience working with woks and high-heat cooking

• Culinary qualifications or food safety certifications

• 
  

Keys to success

• Team player with sense of belonging

• Willingness to learn and work well in a team

• Enable a positive work environment and positive attitude

Benefits Include

• 5-Day Work Week

• 44 Hours A Week

• Bonus incentives and perks

Other Details

• Walking distance MRT (Central area)

• Staff meals provided

• Benefits and Annual Leave upon confirmation

Only short-listed candidate will be contacted.

York Hotel (Private) Limited

A HIDDEN JEM IN THE HEART OF ORCHARD ROAD

Job Description

Company Description

York Hotel Singapore, nestled in the urban oasis of Mount Elizabeth and within walking distance to Orchard Road, is an upscale 4-star business hotel offering 407 well-appointed rooms and suites. The Tower Block includes 64 non-smoking rooms, while the Annex Block boasts 343 rooms and suites. The hotel provides various amenities and facilities, including 8 function rooms capable of hosting up to 450 guests for diverse events. Guests can enjoy a variety of dining options at White Rose Café, featuring Western and Asian cuisine along with Penang specialties from its popular thrice-yearly Penang Hawkers’ Fare.

Key Responsibilities

• Strong Interpersonal and Communication skills

• Experience in Customer Service and Customer Satisfaction

• Ability to provide Administrative Assistance

• Excellent organizational and multitasking abilities

• Attention to detail and problem-solving skills

• Previous experience in the hospitality industry is a plus

• ITE or equivalent
  

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL PRIVATE LIMITED

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

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

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

Guest Service & Interaction:

• Provide expert, personalized wine, beer, and spirit recommendations to guests based on their preferences, budget, and meal choices.

• Engage guests in an approachable and friendly manner, sharing knowledge about different wines, regions, and vintages without being perceived as a "wine snob".

• Ensure all wines are served correctly, using appropriate glassware, at the optimal temperature, and following proper presentation and pouring techniques.

• Work with restaurant service team on restaurant daily operations requirement.

• Ensure highest hygiene standards in the preparation, storage and handling of food items and beverages in compliance with regulations and industry standards.

Curation & Menu Development:

• Curate, update, and maintain a thoughtful, profitable, and accurate wine list that complements the restaurant's cuisine and concept.

• Collaborate closely with the Executive Chef and culinary team to develop harmonious food and wine pairings.

• Develop new beverage menus, which may include unique selections of sake, cocktails, and non-alcoholic options, depending on the venue.

Inventory & Financial Management:

• Manage the entire wine inventory, including ordering, receiving, and proper storage conditions (temperature, light, humidity) to preserve quality.

• Negotiate pricing and build strong relationships with wine vendors and distributors to secure high-quality stock and favorable deals.

• Monitor and control beverage costs (COGS) and manage budgets to maximize profitability and minimize waste or shrinkage.

• Ensure all stock levels are maintained at par levels and conduct regular, accurate inventory counts.

Staff Training & Education:

• Lead ongoing staff education and training sessions on the wine and beverage program, including flavor profiles, pairing suggestions, proper service etiquette, and suggestive selling techniques.

• Act as a mentor to the service team, ensuring all front-of-house staff are confident in discussing and selling wines to guests.

Others:

• Able to host and organize special wine tasting events, private dinners, or educational seminars for guests to promote the wine program.

• Ensure strict compliance with all local alcohol handling laws and health and safety regulations, including age verification.

• Always be punctual at work and maintain a professional image with proper grooming e.g. clean uniform, neat haircut and putting on your name badge at all time.

• Ensure highest hygiene standards in the preparation, storage and handling of food items and beverages in compliance with regulations and industry standards.

• Always adhere to the standard operation procedure to the bar operations.

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

Qualifications and Requirements

• Experience: Proven work experience (minimum 2-5 years preferred, depending on the role) as a Sommelier or Wine Steward in a high-volume or fine-dining environment.

• Knowledge: In-depth, advanced knowledge of global wines, including grape varietals, regions, vintages, production methods (viticulture/vinification), and market trends.

• Certification: Relevant certifications from a recognized wine education body are highly preferred, such as the Court of Master Sommeliers (Introductory or Certified Sommelier level) or the Wine & Spirit Education Trust (WSET) (Level 2 or 3).

Skills:

• Exceptional communication, presentation, and interpersonal skills.

• Strong organizational skills and attention to detail for inventory management.

• Ability to work in a fast-paced, high-pressure environment while remaining calm and professional.

• Strong problem-solving and decision-making abilities.

• Basic computer skills and familiarity with POS (Point of Sale) and inventory management systems.

Physical Demands:

• Ability to stand and walk for extended periods, often during peak service hours.

• Ability to lift and move heavy cases and boxes of wine (up to 20 kgs).

UOL HOTEL INVESTMENTS (ORCHARD) PTE. LTD.

Job Description

About the Job

The best of New York hospitality with Singapore flair. THE NoMad WAY Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career with the best in our industry. Our brand new property will build our vision to be a thriving hotel combining the best of New York hospitality with Singaporean flair. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Job Summary

You will lead and elevate all food and beverage operations at NoMad Singapore, driving innovative dining experiences and operational excellence. This role requires strategic leadership to inspire teams, optimize financial performance, and uphold the highest standards of guest service and compliance.

Responsibilities

• Lead and inspire a diverse food and beverage team to achieve high performance and sustained motivation aligned with company values
• Design and implement innovative menus and promotions that enhance guest satisfaction and drive revenue growth
• Manage budgeting, forecasting, and financial controls to maximize profitability and operational efficiency
• Oversee daily food and beverage operations ensuring adherence to quality standards, cost control, and regulatory compliance
• Analyze operational data and market trends to inform strategic decisions and continuous improvement initiatives
• Foster exceptional guest experiences by setting and maintaining high service standards across all outlets
• Communicate effectively with team members, guests, and stakeholders to ensure alignment and resolve issues promptly
• Adapt operational plans and strategies responsively based on feedback and evolving business needs
• Ensure strict compliance with health, safety, and regulatory requirements to maintain a safe environment for guests and staff

Required competencies and certifications

• Diploma qualification or higher
• At least 8 years of leadership experience as Head of Food & Beverage in a 4- or 5-star hotel or high-standard individual restaurants
• Proven track record in managing luxury lifestyle food and beverage operations
• Proficiency in English, both verbal and written, to meet business communication needs

Preferred competencies and qualifications

• Experience in crafting and executing innovative food and beverage concepts within luxury hospitality environments

MANSA COMPUTERS PTE. LTD.

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-      Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-      Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-      Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-      Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

- Assist in the creation and development of new menu items

- Ensure all dishes are served at the highest quality and consistency

- Prepare, cook and present dishes in line with our recipes and standards

- Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

- Coordinate with other kitchen chefs to ensure smooth and efficient service

- Adhere to health, safety and hygiene standards in all food preparation and cooking activities

- Assist with inventory management, including ordering, receiving and storing ingredients

- Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

- Conduct regular checks on the quality and freshness of ingredients

- Implement and maintain portion control and waste management practices

- Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

- Mentor and support junior kitchen staff, fostering a positive and productive work environment

- Communicate effectively with the front-of-house team to ensure customer satisfaction

- Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

JOB REQUIREMENTS:

- Proven experience as a Chef de Partie or similar role in a restaurant

- Excellent knife skills and attention to detail

- Strong organizational and time management abilities

- Ability to work under pressure in a fast-paced environment

- Team player with strong communication skills

Patisserie Cle Pte Ltd

Founded in 2018, Pâtisserie CLÉ (CLÉ is French for ‘key’) was created by local pastry chefs as a way to realise their approach to French desserts -- where fresh produce and flavours are the means of invoking comfort and delight in equal measures.

Job Description

• Responsible for the production of Bread items and R&D of related items.

• Responsible for the quality, taste of food, and standardization of recipes

• Ensure consistency, high quality and manage food costs down to the component level

• Supervises the preparation and production of all baked goods

• Assist the Senior Management with the coordination and directing of the bread operation

• Supervises day-to-day activities; provides a “Hands-on” approach to training, planning, assigning, and delegating work. Encourages elevated performance, leads by example, and disciplines employees to improve the Bread Department’s standards of excellence.

• Schedule and coordinate the work of chefs to ensure that food preparation is on time

• Interview, train, supervise, coach, counsel, and discipline all employees in the department

• Liaise with Senior Management on customer satisfaction to enable continuous improvement

• Oversee food inventory, ordering, and stock management to minimize waste and maximize cost-efficiency

5 days work week
Looking for Junior Sous Baker or CDP Baker

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

As a Captain at Publico Ristorante, you will lead by example in delivering exceptional Italian dining experiences.  You will be responsible for managing a service section, guiding and mentoring junior tam members, and ensuring guests receive warm, attentive and polished service at all times.  You are a key player in upholding our brand standards and creating memorable moments that reflect the vibrant lifestyle and hospitality of Publico.

At InterContinental Hotels & Resorts®, we believe in Inspiring Incredible - both within our teams and in every guest experience.  With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments.  Our success is driven by passionate individuals who understand hospitality inside and out.  We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences.  We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions.  And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights.  If you believe in our values and want to be part of something truly special, we want you on our team!

YOUR DAY TO DAY

People

• Supervise and support Servers in your assigned section to ensure smooth service flow.

• Assist with onboarding and on-the-job training for new team members.

• Foster a positive team spirit and contribute to pre-shift briefings.

• Collaborate with Supervisors and Managers to ensure proper staffing and task delegation.

  Financial

• Support the outlet’s upselling strategies through thoughtful recommendations.

• Ensure accurate order taking and billing, minimizing errors and wastage.

• Handle service tools and equipment responsibly to reduce breakage and costs

• Monitor stock levels of side stations and escalate replenishment needs as required.

  Guest Experience

• Lead service delivery in your section according to brand standards, outlet Standards Operating Procedures and Italian service traditions.

• Establish rapport with guests, anticipate their needs and respond promptly to requests or feedback.

• Maintain in-depth knowledge of the menu, including ingredients, preparation methods, and pairing suggestions.

• Ensure all tables are set, served and cleared in a timely and professional manner.

  Responsible Business

• Uphold hygiene, safety, and sustainability standards in daily operations.

• Support environmentally conscious practices, such as minimizing waste and conserving resources.

• Ensure compliance with all health, safety, and licensing requirements.

• Take care of shared equipment, uniforms, and workspace as part of overall team responsibility.

WHAT WE NEED FROM YOU

• At least 2 years of relevant experience in a full-service or lifestyle dining concept standalone venue.

• Strong knowledge in Italian cuisine, wines, and service etiquette preferred.

• Strong interpersonal and communication skills, with a natural ability to engage with guests.

• Passionate about hospitality, people-focused, and a natural team player.

• Meticulous attention to detail and a commitment to excellence.

• A team player who takes pride in delivering memorable dining experiences.

• Leadership qualities with the ability to guide and coach team members on the floor.

• Professional grooming with a warm, confident presence.

• Positive attitude, approachable personality, and strong team spirit.

• Proactive, eager to learn, and able to contribute in a fast-paced, dynamic setting.

• Able to work on shifts, weekends, and public holidays as rostered.

WHAT WE OFFER

At InterContinental® Singapore Robertson Quay, we are committed to providing a supportive and enriching work environment for our employees. In addition to a competitive salary, we offer a range of benefits, including:

• Opportunities for career development and progression

• Comprehensive health and wellness benefits

• Discounts on hotel stays and dining experiences

• Collaborative and inclusive company culture

ABOUT US

InterContinental® Singapore Robertson Quay is a luxury hotel that combines sophisticated design, impeccable service, and a commitment to sustainability. As part of the InterContinental Hotels Group, we are dedicated to delivering exceptional experiences for our guests and creating a rewarding work environment for our employees. Join us and become a part of our dynamic team!

Apply now for this exciting Purchasing Manager opportunity at InterContinental® Singapore Robertson Quay.

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

As a Bartender/Senior Bartender/Bartender Supervisor at Publico Ristorante, you will be the face of our vibrant Italian dining experience, delivering warm, engaging, and polished service to every guest. You’ll take pride in providing attentive, detail-driven hospitality, ensuring every meal is memorable. From presenting our dishes with passion to anticipating guest needs, you will play a vital role in creating an authentic and elevated dining atmosphere that reflects the heart of Publico.

At InterContinental Hotels & Resorts®, we believe in Inspiring Incredible - both within our teams and in every guest experience.  With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments.  Our success is driven by passionate individuals who understand hospitality inside and out.  We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences.  We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions.  And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights.  If you believe in our values and want to be part of something truly special, we want you on our team!

Your day to day

The Bartender/Senior Bartender/Bartender Supervisor assists in all aspects of operations in one or more full-service food & beverage outlet on a daily basis and helps coordinating special events. Ensure compliance with standards of service and operating procedures.  Adhere to federal, state and local regulations concerning health safety or other compliance requirements. 

As a Bartender/Senior Bartender/Bartender Supervisor, you are responsible to prepare alcoholic and non-alcoholic beverages for bar and restaurants guests, to learn how to make classic cocktails, interacting with patrons, taking orders, dealing with payments, promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served. 

Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. 

Financial Returns

• Assisting the Bar Manager to maintain procedures to (1) ensure the security and proper storage of bar inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories.

Guest Experience

• Ensure guests are greeted upon arrival.  Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction. 

• Greet, smile and maintain eye contact with guests at all times

• Deliver responsive, warm and caring service to guests

People

• Actively participate in the selection of suitable new staff, their on-boarding, and continuous training to upkeep high levels of service presentation by them at all times.

Responsible Business

• Follow respective opening and closing procedures established.

• Ensure that all bar equipment (coffee and beer & water machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis.  Ensure that all bar facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Bar Manager immediately of any maintenance and repair needs. 

• Verifying information to ensure that customers are old enough to drink.

• Dispose of all waste, clear and clean all glassware, wipe down bar and preparation areas.

• Prepare mixers, cut fruit, receive requisitions, check par stock levels. Refill mixers, top up ice bin.

• Provide opening and closing inventory of spirits, beers and wines in accordance to established policies and procedures.

• Perform other duties as assigned.

• Responsible for helping the hostess, waiter/waitress in the performance of their jobs.

• Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment during outlet’s operation.

• Responsible for the overall sanitation and cleanliness of the outlet during the shift.

• Responsible for the proper maintenance and good working order of all equipment and fixtures in the beverage outlet

• Responsible for consistently implementing the service standards and operating procedures in the beverage outlet.

• Performs other duties and responsibilities assigned by immediate superior, which leads to guest satisfaction and profit for the hotel.

• Alert management of potentially serious issues.

• Handling tactfully on guest request or complaint

• To ensure the standards of service are delivered

• To Achieve the Service Step Consistently

What We Need From You

• Able to have a good coffee knowledge/certification in coffee making

• 1 year experience in similar role

• Minimum O level or equivalent education requirement

• Barista Training with reputed café/School would be an advantage

• High volume experience with coffee making equipment

• Working knowledge of all forms of coffee and standard beverage recipes 

• Positive attitude with a passion for service & a ready smile 

• Wiliness to learn new and innovative ideas for food and service

• Able to think out of the box in difficult and challenged situations

• For Individuals with a serious passion in F&B

• Positive working attitude and a ready smile

What We Offer

At InterContinental® Singapore Robertson Quay, we are committed to providing a supportive and enriching work environment for our employees. In addition to a competitive salary, we offer a range of benefits, including:

• Opportunities for career development and progression

• Comprehensive health and wellness benefits

• Discounts on hotel stays and dining experiences

• Collaborative and inclusive company culture

How Do I Deliver This?

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day.  It’s what connects every colleague in all IHG® hotels.

 Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

• True Attitude: being caring, wanting to make positive difference, and building genuine connections with guest

•  True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

•  True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

• True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There’s so much more to the job than we can capture here.  It’s simply about creating great experiences, doing the right thing and understanding people.

We’ll reward your hard work with a competitive salary and a comprehensive benefits package – including generous room and dining discounts, exceptional training opportunities and a strong support for your ongoing career development

 Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics.  As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives.  You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve – visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.