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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

JustCo

About JustCo

Job Description

JustCo is Asia Pacific's leading provider of flexible workspaces for businesses of all sizes seeking flexible work solutions.

Founded in 2011 and headquartered in Singapore, JustCo leads Singapore's coworking scene with the largest network, offering close to 50 coworking centres across eight gateway cities in the region.

JustCo empowers flexible work across our network of high-quality coworking centres in prime locations, seamlessly integrated with technology to enable our members to work from any of our premises. Beyond flexible workspace solutions, we also strive to be the place that works for all individuals and businesses, revolutionising how people work by providing a platform that fosters growth, connections, collaborations and opportunities for our ever-growing JustCo community and beyond.

Supporting the Community team, this role will have to:

• Greet and provide exceptional customer service to JustCo members, visitors, guests
• Respond customer service-related queries/requests from clients/ visitors/ guests over various channels (e.g. at the centre front desk, via emails or calls)
• Assist with JustCo members move in, move out experiences (e.g., setting up a studio, handling necessary studio reinstatement works)
• Assist with day-to-day operations of JustCo centre to ensure a satisfied staying / working experience at JustCo Co-working spaces
• Follow internal SOP to complete some related administrative work
• Assist with members events/ JustCo initiatives in our centre

Requirements:

• With min. 2 years working experience in hospitality or service industry
• Good spoken English and proficient in MS Office
• Friendly, cheerful and energetic
• Team player with ability to work independently

We will review your application and will contact you within two weeks if you are shortlisted for an interview.

Spark your potential at JustCo! We believe work should be energizing and fulfilling. Our company values growth and offers endless possibilities to develop your career and yourself. Join our passionate team and discover a work environment that helps you thrive. This is the place that works for you.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

As a culinary leader, the Head Chef supports the Executive Chef in delivering an exceptional dining experience through execution and strong kitchen leadership, with consistency in quality standards. This role oversees back‑of‑house operations, ensuring consistency across menus, cost control, food safety compliance, and seamless daily production. Apart from playing an integral part in menu development and team engagement, the Head Chef also works closely with the service team to maintain and uplift guests' experience.

RESPONSIBILITIES

• Ensure the menu items developed by the Executive Chef are executed in accordance with his recipes, standards and specifications with precision and consistency.
• Collaborate closely with the Executive Chef and the Management team to align the culinary direction and ensure its execution with the rest of the team.
• Lead, oversee and manage the Back of House team to ensure the kitchen operations run smoothly.
• Participate and follow-up on changes in new recipes or work methods, daily specials, and promotional activities and ensure it is communicated to the team.
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing.
• Check and ensure the quality of food prepared, meets the required standard and make necessary adjustments.
• Coordinate, organize and participate in all kitchen-related production.
• Prepare requested menus and respond to culinary-related enquiries promptly.
• Contributes to the development of new dishes for food tastings and photoshoots.
• Participate actively in quality initiatives, chef briefings, and team meetings, to enhance culinary operations, sales targets, and maintain strong communication.
• Ensure all recipes, costing, and related documentation are up to date and accurate.
• Stay informed of the restaurant’s occupancy levels, events, forecasts, and business performance.
• Oversee and coordinate with inventory checks and stock management.
• Manage purchasing, production processes and maintenance costs to reduce food wastage and optimize costs.
• Uphold all HACCP standards and food safety requirements throughout kitchen operations.
• Ensure the highest standards of personal hygiene, clean uniforms, sanitation practices, and workstation cleanliness.
• Work closely with Executive Chef and service team to ensure guests satisfaction levels are maintained.
• Review the team’s schedule to ensure optimal manpower planning.
• Manage and maintain staffing levels in consultation with Executive Chef and Management Team.
• Any other duties as assigned by the management or manager.

Requirements

• Proven leadership experience as a Head Chef or in a senior culinary role, with a strong foundation in relevant cuisine.
• A curious and resilient mindset, with the ability to learn quickly, stay organised, and manage multiple priorities in a fast‑paced kitchen.
• A genuine commitment to excellence in culinary standards, hygiene, food safety, and kitchen standards.
• A proactive, collaborative leader who takes initiative and inspires teamwork and mutual respect.
• Flexibility and dedication, with a willingness to work shifts, weekends, and public holidays as part of a passionate hospitality team.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

Novotel Singapore on Stevens | Mercure Singapore on Stevens

About Novotel Singapore on Stevens | Mercure Singapore on Stevens

Job Description

Company Overview

Novotel Singapore on Stevens and Mercure Singapore on Stevens offer a vibrant lifestyle hub with diverse F&B outlets, modern facilities, and inclusive work culture. They prioritize diversity, pay equity, and career development in a dynamic urban setting near Orchard Road.

Job Summary

Support the Outlet Manager by improving operations, managing staff, and monitoring food and beverage quality to ensure efficient, cost-effective service aligned with hotel standards.

Responsibilities

• Evaluate outlet operations and procedures to recommend improvements to the Outlet Manager
• Assign tasks and provide support to subordinates, casuals, and interns during peak periods
• Lead departmental meetings and conduct daily briefings to align team objectives
• Comply with all house rules, regulations, and hotel policies to maintain operational standards
• Forecast business volume considering hotel occupancy, holidays, weather, hotel activities, and community events
• Participate actively in food and beverage meetings to coordinate departmental efforts
• Assist the Outlet Manager in analyzing revenue and cost reports to prepare accurate annual budgets
• Review monthly Profit and Loss statements to ensure costs align with budget targets
• Support enforcement of all pre-check and check control procedures to maintain operational integrity
• Monitor and minimize waste of reusable beverages to optimize resource use
• Oversee the quality and quantity of all food and beverage items served to maintain customer satisfaction

Required competencies and certifications

• Food Hygiene Certificate

Other Information

Benefits

• Employee discount
• Flexible schedule
• Food provided
• Health insurance

Work Location

• In person

Only short-listed candidates will be contacted.

LONG XING PTE.

Job Description

Job Description & Requirements

• Recruiting, training, and supervising outlet staff.
• Resolving customer complaints regarding food quality and customer service.
• Suggesting new menu items based on customers' preferences and feedback.
• Identifying strategies to retain and attract customers.
• Ensure the operations of the food outlet running smoothly.
• Being the bridge between Senior management and operation staff.
• Experience in Food Outlets or Business Management are welcome to apply.
• Proven management experience in the hospitality or fodd industry.
• Exemplary management skills.
• Excellent organizational and time management skills.
• Effective communication skills.
• Exceptional customer service skills.
• Basic English and computer skills so as to communicate with HQ and cafe staff.
• Basic computer skills

ROTI ROTI DELIGHTS PTE. LTD.

Job Description

Subway@Clementi is hiring a fulltime hours F & B Executive role in West Core, Singapore.

Apply now to be part of our team.

Requirements for this role:

1 year of relevant work experiencerequired for this role

Full time hours

Looking for candidates who areavailable to work:

Any time

Working rights required for thisrole

Looking for full time SubwaySandwich Artist with valid hygiene certificate and experience full time Salarybase on experience and negotiable.

PM me for details

Roast & Toast Pte. Ltd.

Hub & Spoke Cafe is a cafe located in a garden within Changi Airport Terminal 2. We aim to provide local and western gastronomies at a affordable pricing for the masses. The cafe do have a central kitchen as well which will help support the cafe daily operations.

Job Description

About the Role

We are looking for an experienced, motivated, and people-oriented Restaurant Outlet Manager to lead the daily operations of our restaurant. You will be responsible for ensuring smooth service, excellent customer experience, strong team performance, and overall outlet profitability. If you are passionate about hospitality, love creating memorable dining experiences, and have strong leadership skills, we’d love to meet you.

• Oversee daily restaurant operations to ensure smooth, efficient and consistent service.
• Maintain high standards of food quality, hygiene, and customer service at all times.
• Handle customer feedback, complaints, and service recovery with professionalism and care.
• Ensure compliance with F&B, safety, and hygiene regulations.

• Lead, train, motivate, and develop the outlet team to deliver exceptional customer service.
• Prepare staff schedules, manage attendance, and ensure sufficient manpower coverage.
• Conduct performance evaluations, coaching, and disciplinary actions where required.
• Foster a positive work culture and team spirit.

• Monitor sales performance, cost control, and overall profitability of the outlet.
• Manage daily cash handling, POS, and administrative reporting.
• Oversee stock levels, purchasing, and waste control to prevent losses.
• Analyse sales trends and propose improvement strategies to increase revenue.

• Support marketing initiatives, campaigns, events, and seasonal promotions.
• Build and maintain strong relationships with regular customers.
• Work closely with HQ/Marketing team to increase brand visibility and footfall.

• Minimum 3 years of managerial experience in F&B or hospitality management.
• Strong leadership, communication, and interpersonal skills.
• Service-oriented with a passion for hospitality and creating great guest experiences.
• Good knowledge of restaurant operations, P&L, and staff management.
• Able to work on weekends, public holidays, and shifts as required.
• Independent, responsible, problem-solver and able to make decisions on the spot.

• Career progression opportunities
• Staff meals
• Training and career development
• Fun, supportive and dynamic working environment

Roast & Toast Pte. Ltd.

Hub & Spoke Cafe is a cafe located in a garden within Changi Airport Terminal 2. We aim to provide local and western gastronomies at a affordable pricing for the masses. The cafe do have a central kitchen as well which will help support the cafe daily operations.

Job Description

About Mega Collective:

Looking to work in an exciting and rewarding hospitality environment? Mega Collective is now hiring! Mega Collective is an established F&B group. Our portfolio consists of various kinds of establishments, including Hub & Spoke Café, Time For Thai, Urbans @ Plaza 8 and Overflow. We offer café-style dining, full service restaurants, bars and food courts.

Our growing team is filled with energetic, motivated professionals who thrive on change. As a company, we always put people first. If you want to help us create unique, thoughtful concepts while offering top-notch hospitality service, join us today!

Job Highlights

• ·Medical Benefit
• Transportation will be provided after midnight hours
• Bonus Entitlement
• Overtime Pay & Additional Incentive
• Opportunity for Career Advancement within the Group
• Fun working environment

Job Description & Responsibilities:

• Greet guests and respond to guest inquiries and request in a timely, friendly and efficient manner
• Prepare alcoholic and non-alcoholic drinks including cocktails and classics based on what's feature on the menu any special guest requests
• Interacting with customers, taking orders and serving snacks and drinks
• Upselling and promoting of beverages
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails
• Plan and present bar menu
• Check customers’ identification and confirm it meets legal drinking requirements
• Restock and replenish bar inventory and supplies
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations

Requirements:

• Minimum 2 years experience in a bar setting
• Excellent problem-solving, and customer service skills
• Exceptional communication and interpersonal skills
• Ability to diffuse tense situations and resolve conflicts
• Willingness to work during peak hours, including nights, weekends, and holidays

URBAN EATING HOUSE PTE. LTD.

Job Description

Looking for economic rice head chef who can manage and do the cost and operations of a stall within a food court located in Changi Business Park. Mostly dealing with office crowd with strong lunch and dinner crowd

working hours: 12 hours with 1 hr break, 5 working days

PH and Sat, Sun not required to work

Uniform provided

Kabe No Ana

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

Kabe No Ana

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Kabe No Ana

Job Description

Provide guidance and day-to-day training to staff within assigned areaCarry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

Manage and coordinate activities with people, products and equipment to maximize sales and profit

ResponsibilitiesRestaurant Operations Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

Check readiness of restaurant for service day and brief service crew on staffing roster for service day

Manage customer flow and seating arrangementOversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

Ensure documentation of all cash shortage and surplus in record book and to tally payment collectionRestaurant Management & Planning Act as point of escalation for service crew regarding service issues

Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner Quality Assurance & ControlEnforce restaurant quality, service, cleanliness and value standards

Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurantImplement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People ManagementConduct induction for new hires to provide them with the necessary skills and information to carry out roles and functionsProvide training to encourage role rotation amongst service staff

Train and monitor staff in the company SOPs (standard operating procedures)Ensure workplace safety practices

Kabe No Ana

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

L G L GLOBAL PTE. LTD.

Job Description

Job Summary

We are seeking a proactive and detail-oriented Licensing & Leasing Executive to support the company’s expansion and operations. This role is responsible for managing licensing applications with regulatory authorities and handling leasing matters, including tenancy agreements and landlord coordination for food-related businesses.

Licensing

• Manage end-to-end licensing applications via SFA and GoBusiness portal.
• Handle applications and renewals for: Food stalls, Food shops, Food courts, Supermarket licenses.
• Ensure compliance with all regulatory requirements and guidelines.
• Liaise with authorities such as SFA, NEA, HDB, URA, and other agencies.
• Prepare, submit, and track all required documentation.
• Monitor application progress and follow up on approvals.
• Maintain proper records of licenses and renewal timelines.
• Keep updated on changes in licensing regulations.

Leasing

• Source and evaluate potential locations for new outlets.
• Liaise with landlords, agents, and mall management on leasing matters.
• Assist in negotiation of lease terms and tenancy agreements.
• Manage lease documentation, renewals, and amendments.
• Coordinate with internal teams on site readiness and handover.
• Ensure compliance with landlord requirements and timelines.

Coordination & Support

• Support new outlet setup from site selection → lease → licensing → opening
• Work closely with operations, design, and project teams.
• Track timelines to ensure smooth and timely outlet openings.

• Diploma or Degree in Business, Real Estate, Hospitality, or related field
• Experience in F&B licensing and/or leasing preferred
• Familiar with SFA licensing and GoBusiness portal
• Basic understanding of tenancy agreements and leasing processes
• Strong coordination and communication skills
• Detail-oriented with good organizational ability
• Able to manage multiple projects and deadlines

• Experience in F&B, retail, or property industry
• Exposure to multi-outlet operations or expansion projects
• Knowledge of related regulations and approval processes.

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:

• Supervise and support the daily restaurant operations, ensuring smooth and efficient service
• Motivate front-of-house staff to deliver outstanding customer service
• Ensure smooth day-to-day restaurant operations
• Ensure high standards of customer service are consistently met
• Handle customer complaints or concerns and resolve issues in a professional and timely manner
• Perform daily operation tasks, documenting procedures and creating guidelines
• Ensure proper maintenance and cleanliness of equipment and restaurant
• Conduct opening and closing procedures, including cash handling and shift reports
• Report daily operational or staffing issues to management
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience as a Supervisor or in a similar F&B leadership role
• Strong knowledge of restaurant operations and service standards
• Excellent customer service and communication skills
• Service oriented and passionate working in F&B industry
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp91834574 for more information

638 THAI PTE. LTD.

Job Description

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it

LH MANPOWER SERVICE PTE. LTD.

Job Description

Oversee daily central kitchen operations and ensure smooth execution of all catering orders

Plan, organise, and delegate tasks to kitchen team to ensure timely production

Manage high-volume catering orders and large-scale events with strict timing control

Ensure food quality, consistency, and presentation meet company standards

Monitor inventory levels and coordinate purchasing based on projected demand

Check and ensure quality of all incoming ingredients and supplies

Enforce hygiene, food safety, and cleanliness standards in compliance with regulations

Ensure proper use, maintenance, and upkeep of kitchen equipment

Lead, supervise, and maintain discipline within the kitchen team

Work closely with operations and logistics team to ensure successful order fulfilment

Perform any other duties as assigned by Management

Bachmann Japanese Restaurant Pte Ltd

Job Description

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

MC INFINIX PTE. LTD.

Job Description

Job Summary

Manage and coordinate performing artistes’ schedules and training to ensure consistent monthly performance routines. Lead event management efforts and contribute creative ideas for monthly event hosting to enhance company productions.

Responsibilities

• Coordinate and schedule performing artistes’ rosters to ensure optimal coverage for all events
• Design and deliver training sessions to improve performing artistes’ skills and performance quality
• Monitor and ensure each artiste adheres to their monthly performance routines
• Manage company events independently, overseeing logistics and execution to meet organizational standards
• Develop and propose creative ideas to enhance the hosting and engagement of monthly events
• Maintain a positive and sociable demeanor to foster a collaborative and motivating environment

BELLY PTE. LTD.

Job Description

We're a loaded polo bao and egg tart stall at Maxwell Food Centre. We serve stuffed baos with sous vide chicken, house-made sauces, and crunchy toppings — plus signature lava tarts. We need an extra pair of hands to help run the stall.

WHAT YOU'LL DO

- Assemble loaded baos during service (stuff bao, portion chicken, sauce, toppings)

- Prep ingredients: portion chicken, prep sauces, load tart trays

- Keep the station stocked and clean throughout the day

- Restock sauces, toppings, baos, and tarts as they run low

- Maintain food hygiene standards (FIFO, proper storage, clean workspace)

- Help with opening and closing duties (set up containers, wipe down, pack away)

WHAT WE'RE LOOKING FOR

- Reliable and punctual — this is non-negotiable

- Comfortable working in a fast-paced hawker environment

- Can follow instructions and portion consistently

- Basic food handling knowledge (WSQ Food Hygiene cert is a plus)

- F&B or hawker experience preferred but not required — we'll train the right person

- Able to stand for extended periods

HOURS & PAY

- $12/hour, 6 days/week (Sunday off)

- Morning shift: 10am–3pm

- Evening shift: 4pm–10pm

- Meals provided during shifts

GM MANPOWER SERVICE PTE. LTD.

Job Description

Key Responsibilities:

Menu Planning and Development:

Creating and updating menus, considering factors like budget, seasonal ingredients, and customer preferences.

Food Preparation and Cooking:

Preparing a wide range of dishes, ensuring quality and presentation standards are met.

Kitchen Management:

Overseeing all kitchen operations, including food storage, inventory management, and equipment maintenance.

Staff Supervision and Training:

Managing kitchen staff, delegating tasks, and providing guidance on cooking techniques and safety procedures.

Food Safety and Hygiene:

Ensuring compliance with all health and safety regulations, including proper food handling and storage.

Essential Skills:

Culinary Expertise:

Strong cooking skills, knowledge of various cuisines, and experience with different cooking techniques.

Leadership and Management:

Ability to lead and motivate a team, delegate tasks effectively, and maintain a positive work environment.

Organizational and Time Management:

Ability to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.

Communication and Interpersonal Skills:

Ability to communicate effectively with kitchen staff, wait staff, and other team members.

Problem-Solving and Decision-Making:

Ability to troubleshoot issues, make quick decisions, and adapt to changing situations.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

The Chef de Partie is responsible for managing an assigned kitchen section to ensure consistent food quality, operational efficiency, and compliance with safety and hygiene standards. This role oversees daily mise en place, supervises junior team members, and supports cost control and inventory management to ensure smooth kitchen operations. 

Job Responsibilities

Section Operations & Food Production  

• Set up the workstation with required mise en place, tools, equipment, and supplies in accordance with established standards.  

• Review production schedules and par levels to establish daily priorities and ensure operational readiness.  

• Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.  

• Ensure consistency in food preparation, portioning, and presentation standards.  

Supervision & Team Coordination  

• Supervise and guide junior kitchen team members within the assigned section.  

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

• Communicate operational needs and supply requirements to the Executive Chef in a timely manner.  

Inventory & Cost Control  

• Assist in controlling inventory levels and managing stock to minimize wastage.  

• Monitor food cost and ensure efficient utilization of ingredients.  

• Support requisition processes and ensure proper stock rotation (FIFO).  

Workplace Standards & Equipment Maintenance  

• Inspect cleanliness and working condition of tools, equipment, and supplies to ensure compliance with standards.  

• Maintain organization, cleanliness, and sanitation of work areas at all times. 

Requirements 

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent qualification.  

• Minimum 4 years of relevant experience in the F&B industry.  

• Candidates without formal qualifications but with substantial hospitality or food service experience may be considered.  

• Preferably with prior supervisory experience.  

• Good understanding of food cost control and inventory management. 

• Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.

CALLISTA STUDIO @ SPA PTE. LTD.

Job Description

1. Responsible in assisting the Operations Manager in daily running and management;

2. To supervise the activities carried out by the Cleaning Staff which will include training, instructing and managing work flow;

3. To undertake, as a part of the team, the cleaning of designated areas to ensure that they are kept clean and hygienic for the public;

4. To ensure all work carried out by the Cleaning Staff is on par with the upholding requirement; completed with due observation to the appropriate Health & Safety requirements;

5. Cleaning, sweeping and vacuuming, emptying of bins;

6. To ensure that all health and safety regulations are followed and the staff is taking extra precautions in causing anything that might endanger the post holder or others;

7. Daily report to the line manager, or person in authority any dangerous situation in the workplace or any perceived shortcomings in health and safety regulations.

Requirement

1. Flexible for weekend & PH day shift

2. Most time would be standing for operation assistance

3. Teamwork & problem-solving orientation

JU BAO DE PTE. LTD.

Job Description

• Supervise and coordinate the daily operations of the restaurant
• Ensure all staff adhere to service standards, hygiene, and cleanliness protocols
• Handle customer feedback and resolve complaints professionally
• Assist in staff scheduling, training, and performance evaluation
• Monitor stock levels and coordinate with the kitchen for smooth service
• Ensure compliance with food safety regulations and company policies
• Support marketing or promotional activities as assigned
• Report to the Restaurant Manager or Director on operational matters

TSC61 PTE. LTD.

Job Description

We are seeking an experienced Chef to join our team. The ideal candidate will be responsible for preparing high-quality meals, managing kitchen staff, ensuring food safety standards, and contributing to menu development.

Key Responsibilities:

• Prepare and cook meals according to the restaurant's/menu’s specifications.
• Update menus in collaboration with management, incorporating seasonal ingredients and customer preferences.
• Supervise and coordinate kitchen staff and food preparation activities.
• Ensure high standards of food hygiene and compliance with health and safety regulations.
• Monitor food stock, order supplies, and manage inventory efficiently.
• Maintain cleanliness and organization of the kitchen.
• Train and mentor junior kitchen staff and apprentices.
• Manage kitchen budget and minimize waste.
• Ensure timely and quality food delivery during service hours.

Job Requirements:

• Proven experience as a Chef, Head Chef, Sous Chef, or similar role.
• Culinary school diploma or degree in Culinary Arts preferred.
• In-depth knowledge of food preparation, kitchen safety, and sanitation standards.
• Strong leadership and communication skills.
• Ability to work under pressure and manage multiple tasks.
• Familiarity with various cooking methods, ingredients, equipment, and procedures.
• Flexibility to work evenings, weekends, and holidays as needed.
• Basic understanding of nutrition and dietary requirements (preferred).

Work Environment:

• Fast-paced kitchen setting.
• Long hours standing, lifting, and working in hot conditions.

TRANS ORIENT SINGAPORE PTE. LTD.

Job Description

• Managing organizational sales by developing a business plan that covers sales, revenue, and expense controls.
• Meeting planned sales goals.
• Setting individual sales targets with the sales team.
• Tracking sales goals and reporting results as necessary.
• Overseeing the activities and performance of the sales team.
• Coordinating with marketing on lead generation.
• The ongoing training of your salespeople.
• Developing your sales team through motivation, counseling, and product knowledge education.
• Promoting the organization and products.
• Understand our ideal customers and how they relate to our products.

Private Advertiser

Job Description

This role involves supporting kitchen operations through food preparation, production, hygiene, inventory, and dispatch tasks. Responsibilities include preparing ingredients (washing, cutting, portioning) and assisting in bulk cooking while following standardized recipes to maintain consistency. The role also requires accurate measuring of ingredients, operating basic kitchen equipment, and helping with food assembly and packing for delivery. Maintaining cleanliness and adhering to food safety standards is essential, along with receiving and storing stock properly using FIFO methods and monitoring inventory levels. Additionally, the role includes portioning, labeling, and packaging food items correctly, as well as assisting in loading goods for distribution.

Pan Pacific Hotels Group

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

Job Description

Primary Responsibilities

a)    To be responsible for all activities of the particular section they are in charge of.

b)    To be responsible for the total quality of food prepared from the Section they are in charge of.

c)     To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production.  Right sizing of food production prevents food wastage and keeps food cost within budget.

d)    To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e)    Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider.

f)      Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance.

g)    Work together with other Halal team members and advise to ensure full compliance with conditions across all departments.

h)    Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i)      Advise on changes or renewal of Halal application.

j)      Maintain documentation in accordance to Halal Certification requirements.

k)     Ensure NEA and MUIS license criteria is observed both at Central Kitchen and at outlets with regular checks.

l)      Assist in application of all NEA and MUIS licenses.

Financial

a)    To ensure that there are no wastages and help to keep food cost in his section low.

b)    To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Customers

a)    To achieve a high standard of food quality which meets the expectations of hotel guests.

Human Resource Management

a)    To ensure that all staff in his section is properly trained in their duty areas thereby producing a high standard of food expected of them.

b)    To be responsible for staff retention in their section and take appropriate measures in furtherance of staff stability.

Corporate Assets

a)    To ensure that all equipment is kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long-term investment value.

b)    To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a)    To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers.

913 Collective Pte Ltd

Job Description

Key Responsibilities（）：

• Prepare coffee, tea (teh), and other beverages using an automated coffee machine
  、（teh）

• Prepare simple food such as toast and light snacks
  ，

• Perform basic cashiering duties, including taking orders and handling payments
  ，

• Maintain cleanliness and hygiene of the stall, equipment, and work areas
  、

• Ensure proper handling and storage of ingredients according to food safety standards
  

• Replenish ingredients and supplies when needed
  

• Dispose of waste properly and keep the stall tidy at all times
  ，

• Provide friendly and efficient customer service
  

• Support daily operations and assist team members when required
  

Requirements（）：

• No prior experience required; training will be provided
  ，

• Able to work in a fast-paced environment
  

• Responsible, positive attitude, and willing to learn
  、

• Basic communication and customer service skills
  

• Able to handle simple cashiering tasks
  

TXAKOLI PTE. LTD.

"Binomio" in Spanish literally refers to a "pair" or "duo" in English. Binomio Spanish Restaurante is exactly that i.e. the pairing up of two different concepts, a casual Tapas Bar and a Fine-Dining area, both serving up authentic Spanish food. This blend combines both the liveliness of the Tapas Bar as well as the elegant and calmer atmosphere of the Fine-Dining Restaurant.

Job Description

• Take and schedule reservations.

• Greet and coordinate the seating of guests.

• Recognise the regular guests and highlight to the General Manager about the particular guest’s preferences.

• Ensure guests’ requests are not delayed during the operations of in the Restaurant.

• Record and report all guests’ complaints to the General Manger immediately.

• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.

• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.

• Assisting the General Manager in implementing and developing of training programs.

• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

• Perform miscellaneous job-related duties as assigned.

TXAKOLI PTE. LTD.

"Binomio" in Spanish literally refers to a "pair" or "duo" in English. Binomio Spanish Restaurante is exactly that i.e. the pairing up of two different concepts, a casual Tapas Bar and a Fine-Dining area, both serving up authentic Spanish food. This blend combines both the liveliness of the Tapas Bar as well as the elegant and calmer atmosphere of the Fine-Dining Restaurant.

Job Description

• Work with bartender team to ensure smooth operations of the bar

• Ensure bar operations standards are adhered to

• Ensure the highest quality of beverages served

• Recognise the regular guests and highlight to the Restaurant Manager abotu the particular guest's preferences

• Ensure guest's requests are not delayed

• Record and report all guest's complaints to the Restaurant Manager immediately

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: UP to $4,500 (Negotiable)
Working Address: Multiple Locations
Working hours: 6 days work week

Responsibilities and Duties:

• Our client is looking for committed and talented Restaurant Management Trainees with the following capabilities to join their growing team.
  
  Management of Daily Restaurant Operations. Formulated micro-plans in tandem with organization objectives. Manages the business, customer & employee environment.

• Organized, committed and passionate for Customer Service & the Food Service Industry.

• Adaptable and open to cross outlet training and various postings.

• Able to be progressive and adaptable to read the business landscape and equipped with good analytical skills and problem-solving abilities.

• Reports to the Assistant/ Restaurant Manager

Qualification and Requirements:

• Minimum 3 years relevant experience in customer service

• Meticulous and detailed in their delivery of service and communication

• Experience in managing complex multi operating units

• Well-groomed and comfortable working under stress and a demanding environment;

• Positive attitude, cheerful and good interpersonal skills

• Comfortable working split shift and a 6 days work week, and

• Preferably ready to start immediately or within a short notice period

• Excellent career prospects and various benefits for senior employees.

Benefits:

• Opportunity for overseas travel.

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267

EA Personnel No: R22107133

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: Up to S$4,800 (Negotiable)
Working Location: Central
Working Hours: 5 Day Work Week (44 hours)

Responsibilities and Duties:

Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

• Maintain high standards of consistency, quality, and presentation across all menu items

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

Food & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

• Work with suppliers and management to optimise purchasing and cost
  efficiency

Coordination & Reporting

• Collaborate with service teams and management for smooth operations

• Support operational planning, promotions, and internal/external audits

• Prepare reports on kitchen performance and operational needs

Qualification and Requirements:

Essential Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a full-service
  restaurant

• Strong knowledge of Japanese or Japanese-Western cuisine

• Solid understanding of kitchen operations, food costing, and manpower
  planning

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Benefits:

• 5 days work week

• Competitive remuneration based on experience

RN Care Pte. Ltd.

RN Care the leading staffing, recruitment solutions and HR Consultancy firm.

Job Description

• Oversee full spectrum of General Ledger (GL) functions, ensuring accuracy, completeness, and timeliness of financial records and reporting

• Lead month-end and year-end closing processes, including journal reviews, reconciliations, and financial reporting

• Review balance sheet schedules, ensuring proper accruals, provisions, and cut-off are recorded

• Monitor GL postings, account classifications, and resolve discrepancies including suspense accounts and intercompany balances

• Ensure compliance with SFRS/IFRS standards and internal financial policies

• Liaise with external auditors, tax agents, and support GST and corporate tax submissions

• Develop and improve financial processes, including closing checklists, reconciliation templates, and approval workflows

• Supervise and guide finance team members, including GL, AP, and AR functions

Requirements

• Degree in Accountancy, Finance, or related discipline

• Minimum 5–8 years of relevant accounting experience, preferably in GL function

• Prior supervisory or team lead experience will be an advantage

• Familiar with ERP systems and financial reporting tools

To submit your application, please apply online apply@rn-care.com or call  +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Workle Pte Ltd

Workle Pte Ltd is an established, leading provider of professional recruitment, executive search and human capital management solutions on behalf of the world’s top organisations.

Job Description

🟢 10AM - 10PM (2 hours break)

🟢 Meal provided

🌷͙Job Scope:

• Oversee daily operations.

• Assist in daily restaurant operations, supervise staff

• Ensure food quality and service standards

• Manage inventory and costs

• Handle customer feedback, and support sales and marketing activities while undergoing structured management training.

Requirements:

• At least 1 year of relevant experience

• Able to commit on weekends and PH due to shop operational hours

EA License No: 19C9611 
EA Personnel Reg No: R1761270 Tracia Ling Qian Hui

Deanz Group Pte. Ltd.

Job Description

Job Responsibilities

• Manage and oversee a specific kitchen section (e.g. pastry, grill, hot kitchen)

• Prepare and cook dishes according to recipes and quality standards

• Ensure consistency in taste, portioning, and presentation

• Supervise and guide junior kitchen staff (e.g. Commis Chefs)

• Maintain cleanliness and organisation of the workstation

• Monitor stock levels and assist with ordering ingredients

• Ensure proper storage and stock rotation

• Comply with food safety and hygiene standards

• Assist the Sous Chef and Head Chef during service

• Ensure smooth kitchen operations during busy periods

Job Requirements

• Previous experience as a Chef de Partie or similar role

• Strong knowledge of cooking techniques and kitchen operations

• Ability to work in a fast-paced environment

• Good leadership and teamwork skills

• Strong attention to detail and time management

• Knowledge of food safety standards

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

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

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

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

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

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

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

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

• Consistently adheres to timeline of deliverables. 

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

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

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

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

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

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

• Is present in the operation during all meal periods. 

Provides a Leading and Consistent Guest Experience  

• Is pro-actively engaged in guest service. 

• Promotes sales through direct guests’ contact.  

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

• Handles guest complaints and comments competently and swiftly. 

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

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

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

Management and Leadership of Outlet

• Is a mentor and role model. 

• Proactive, innovative with in depth Food & Beverage and market knowledge.  

• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods. 

• Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills. 

• Drives the team to achieve common goals and builds strong team work. 

• Uses the performance review process to identify and develops talent for growth. 

• Manages performance issues by using various coaching styles.  

• Displays cultural affinity and shows empathy to all team members.  

• Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months. 

• Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed. 

• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building. 

• Observes colleague’s individual performance, grooming and punctuality. 

• Performs colleague appraisals and executes disciplinary actions if required. 

• Provides a level of Safety and Security for guests and colleagues.  

• Assists in recruitment, inducts and trains the team who are competent and confident. 

• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards. 

• In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance. 

• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.  

• Checks daily opening and closing duties. 

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant. 

• Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc. 

• Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour. 

• Submits monthly sales analysis with improvement action plan. 

• Uses revenue management tools to generate reports.  

• Ensures all reports generated are accurate before submission. 

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.  

• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month. 

• Guides the departmental orientation for new hires. 

• Ensures that colleagues are aware of hotel rules and regulations. 

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 

Other Responsibilities  

• Performs any other duties that may be assigned by the manager. 

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.  

• Develops own knowledge and skills to grow as a leader. 

• Ensures NEA rules and regulations are met and achieve.   

• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts. 

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Degree/diploma in Food & Beverage/Hospitality Management or minimum of 4 years of relevant experience in the hotel and bar environment, minimum of 2 year in similar position. 

• Strong working knowledge of Microsoft Office. 

• Good communication and interpersonal skills.  

• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders. 

• Service oriented with an eye for details, passion and innovative for Food & Beverage. 

• Ability to work effectively and contribute in a team across divisional borders.  

• Good presentation and influencing skills.  

• Able to work and thrive within a culturally diverse environment.  

• Flexible and able to embrace and respond to change effectively.  

• Ability to work independently and has good initiative in dynamic environment. 

• Self-motivated and energetic. 

• Flexible and adaptable to change.

• Inspiring and people person. 

• Visionary - able to lead the team to continuous improvement.  

• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride. 

• Builds strong rapport and coordinates actions together with Restaurant Manager. 

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Bar Manager is the “face” and ambassador of the bar, leading the venue personality and soul. The Bar Manager is responsible in supervising the overall operation and service standards of the outlet to meet and exceed guest’s experience expectations and achieves all set financial targets.

Main responsibilities include, but are not limited to, creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.

• Supervises operation, ensuring sufficient manning coverage for operation.

• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.

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

• Consistently adheres to timelines of deliverables.

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

• Attends briefings and meetings held by the department and updates all latest policies as needed.

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

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

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

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

• Controls requisitioning, storage and careful use of all operating equipment and supplies.

• Revises and updates the outlet SOP annually.

• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.

• Handles guest complaints and comments competently and swiftly.

• Ensures all guests’ complaints and comments are recorded accordingly and communicate to F&B Office.

• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.

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

• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.

• Proactive, innovative with in depth Food & Beverage and market knowledge.

• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.

• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.

• Drives the team to achieve common goals and builds strong team work.

• Uses the performance review process to identify and develops talent for growth.

• Manages performance issues by using varied coaching styles.

• Displays cultural affinity and shows empathy to all team members.

• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.

• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

• Observes colleague’s individual performance, grooming and punctuality.

• Performs colleague appraisals and executes disciplinary actions if required.

• Provides a level of Safety and Security for guests and employees.

• Assists in recruitment, induct and train the team who are competent and confident.

• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.

• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.

• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.

• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.

• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.

• Works closely with the Head Bartender to provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.

• Implements appropriate and effective measures to improve control of labour and operating.

• Submits regular restaurant revenue and expense forecasts.

• Submits monthly sales analysis with respective improvement recommendations/action plan.

• Uses revenue management tools to generate reports.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

• Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).

• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the hotel.

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

• Develops own knowledge and skills to grow as business partner and leader.

• Ensures NEA rules and regulations are met and maintained.  

• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.

• Performs any other duties and responsibilities that may be assigned.

• LQA and Forbes standards compliant aligned with hotel’s goals.

Candidate Profile

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.

• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.

• Prior work experience in Asia, Singapore or South East Asia preferred.

• Accustomed to and comfortable with media exposure.

• Strong working knowledge of Microsoft Office.

• Oral and written fluency in English and an additional language.

• Involvement in reservations and understanding of Revenue Management processes.

• “50 Best Bars” experience preferred.

• Thrives in large scale operation and high volume operation.

• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.

• Service oriented with an eye for details, passion and innovative for Food & Beverage.

• Ability to work effectively and contribute in a team across divisional borders.

• Good presentation and influencing skills.

• Able to work and thrive within a culturally diverse environment.

• Flexible and able to embrace and respond to change effectively.

• Ability to work independently and has good initiative in dynamic environment.

• Self-motivated and energetic.

• Flexible and adaptable.

• Commitment to professional and brand values.

• Visionary - able to lead the team to continuous improvement.

• Innovates and sets trends.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

HEY ROCKET PTE LTD

Job Description

We are hiring Management Trainees to join the dynamic teams. This role is ideal for individuals who enjoy hands-on operations, people interaction, and are ready to grow into a leadership position within the F&B industry.

_______________________________________________________________________________

Salary & others:

• Salary from $3200 - $3500

• Working Days: 6 days work week (including weekends & PH)

• Working Hours: 10 hour shift + 2-hour meal breaks

• Eligible for bonus & incentives

Job Requirement

• No experience required, training will be provided.

• Mandarin-speaking candidates preferred due to customer and staff interaction needs.

• Able to start immediately and willing to reside in Singapore.

• Enjoys engaging with people and serving guests.

• Warm, friendly, and outgoing personality.

Job Description:

• Assist daily operations and support the Manager, rotate roles to learn full restaurant operations.

• Maintain staffing and guide team performance, store operations, cash, and shifts.

• Help lead the team to deliver good service and food quality.

• Support hiring, training, and staff management.

• Ensure compliance with company standards and regulations.

• Handle admin tasks, records, and customer feedback.

• Act as liaison between staff and management; travel when needed.

• Perform other ad hoc duties.

Interested applicants please click apply now!

Hey Rocket Pte. Ltd. (EA 21C0816)

Jerlynn Pang (R25142244)

Reeracoen Singapore Pte Ltd

Reeracoen is an award-winning leader in Asia's recruitment landscape, known for connecting top-tier talent with forward-thinking organisations. With a strong presence across 9 offices in 6 major Asian countries, we leverage expansive networks and deep industry expertise to deliver innovative hiring solutions. Committed to professionalism and service excellence, our proven track record makes us the trusted partner for businesses seeking to grow and succeed in Asia’s dynamic and competitive markets.

Job Description

Sushi Chef (Ref: 37386)
Salary: S$2,700 - S$3,300

Our client, a Japanese F&B firm, is seeking a skilled Sushi Chef to join their newly established Japanese restaurant in Singapore.

【 Responsibilities 】
- Prepare sushi and other Japanese dishes with high quality and consistency
- Manage food preparation, hygiene, and kitchen operations
- Handle ingredient preparation and inventory control
- Maintain cleanliness and comply with food safety standards
- Support restaurant operations as needed in a dynamic environment

【 What you will receive 】
- Variable Bonus (Depends on Company and Individual performance)
- Annual Leave
- Medical Leave

【 Requirements & Preferences 】
(Must)
- At least 2 years of experience of Japanese cuisine
- Ability to work effectively in a fast-paced restaurant environment
- A team player with a proactive and positive attitude

(Advantageous)
- Sushi chef experience of working in Sushi restaurant
- Prior working experience in a newly opening restaurant environment

-----------------
We regret that only shortlisted candidates will be notified.

Registration No.: R21100333 (Law Hong Hui)
Recruitment Licence: 12C5051

Private Advertiser

Job Description

Note to Applicants:
This role is based in a transit hotel environment, supporting guests on short-stay and time-based bookings. The property will undergo a management transition in June, and successful candidates will begin training in May prior to the official takeover.

Job Description:

1.      Pricing Strategy and Rate Management

• Support the setup, maintenance and adjustment of room rates across all segments and channels.

• Implement approved pricing strategies based on demand patterns, booking pace and market conditions.

• Ensure rate changes are accurately reflected across all distribution platforms.

• Monitor rate parity and identify discrepancies for corrective action.

2. Inventory Control and Availability Management

• Manage room inventory to ensure accurate availability across all channels.

• Apply restrictions such as minimum stay, close-outs, or length-of-stay controls when required.

• Coordinate with Front Office and Housekeeping to align sellable inventory with operational capacity.

• Adjust availability during high demand, low demand, or irregular operational situations.

3. Demand Analysis and Performance Monitoring

• Monitor daily pickup, occupancy, average daily rate and revenue performance.

• Analyse booking trends, lead times and cancellation patterns.

• Identify risks and opportunities related to demand fluctuations.

• Prepare regular performance summaries and highlight variances against forecast or budget.

4. Forecasting and Budget Support

• Assist in preparing short-term and medium-term forecasts based on current booking data and trends.

• Update forecasts regularly to reflect changes in demand or business conditions.

• Support budget preparation through historical data analysis and scenario planning.

5. Distribution and Channel Management

• Manage distribution channels including Online Travel Agencies, Global Distribution Systems and direct channels.

• Ensure correct rate plans, inclusions and restrictions are loaded and maintained accurately.

• Monitor channel performance and cost of acquisition.

• Recommend adjustments to channel mix based on performance and business objectives.

6. System Accuracy and Data Integrity

• Maintain accuracy of data in revenue systems, PMS and channel management platforms.

• Identify and correct rate loading errors, availability issues, or mapping problems.

• Ensure all changes are documented and communicated clearly to relevant teams.

7. Reporting and Communication

• Prepare and distribute daily, weekly and monthly revenue reports as required.

• Communicate key insights, risks and opportunities clearly to the Operations Manager.

• Support meetings with data, analysis and factual input rather than assumptions.

• Coordinate effectively with operational teams to ensure business objectives are met.

8. Policy Compliance and Rate Integrity

• Ensure pricing and distribution decisions comply with internal policies and brand guidelines where applicable.

• Protect rate integrity and avoid uncontrolled discounting.

• Support audits and reviews related to pricing, distribution and revenue controls.

dnata Singapore Pte Ltd

dnata is a leading global air and travel services provider. In Singapore, the company serves more than 50 airline customers with a team of 1,500 highly-trained employees, offering ground handling, cargo, and flight catering services at Changi Airport.

Job Description

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place and prepare food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Ensure food temperatures are within standard limits.

• Provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer

• Submit wastage and spoilage report to Production Chef and check and ensure weight of meals is prepared according to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct stock check of Airline float stocks and submit report to Dry Store.

• Conduct daily cold room/freezer/equipment inspection.

• Undertake any other duties assigned by immediate superior.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 2 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Culinary Assistant

Summary of Responsibilities:

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

• Maintain daily mis-en place and prepare ingredients 

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

• Ensure the highest standards and consistent quality in the daily preparation 

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

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

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

• Establishing and maintaining effective inter-departmental working relationships 

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

• Efficiency in preparations and execution 

• Provide a level of Safety and Security for all team members whilst working 

• Follow guidelines provided in Colleague Handbook 

• Adhere to the hotel standards on personal hygiene and cleanliness on and off duty 

Qualifications:

• Good Open Communication 

• Reliable and consistent 

• Personal Hygiene and Presentation, Clean/Tidy 

• Ability to work in a team 

• Self-motivated and energetic  

• Eager to learn  

Our Commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

Authentic Bites Concepts Pte Ltd

Job Description

We are looking for passionate individuals to join us as Chef De Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey.

Job Responsibilities

1) Section Culinary Execution

·       Take full responsibility for your designated kitchen section.

·       Prepare and present dishes accordingly to brand standards for taste, quality, and presentation.

·       Ensure mise en place is consistently prepared ahead of service.

2) Kitchen Operations & Hygiene

·       Follow all food safety, hygiene, and sanitation guidelines as per SFA and internal SOPs.

·       Maintain cleanliness and organization of your section throughout prep and service.

·       Alert Head Chef of any discrepancies in quality, portioning, or freshness.

3) Stock & Cost Awareness

·       Assist with daily inventory and portion control to minimize waste.

·       Monitor proper usage and storage of ingredients to ensure consistency and reduce spoilage.

·       Receiving and checking deliveries when required.

4) Team Support & Communication

·       Work collaboratively with other kitchen stations to ensure smooth operations.

·       Guide and support junior staff.

·       Develop a positive, team-oriented work culture.

5) Additional Responsibilities

·       Perform any other additional responsibilities as assigned.

Job Requirement

·       Minimum 2 years of experience as a CDP or 3 years as Commis/Demi CDP in a high-paced kitchen.

·       Proficiency in cooking techniques.

·       Food Hygiene certification required.

·       Ability to handle high-volume service while maintaining quality and calmness.

·       Ability to work flexible hours/shift, including weekends and public holidays.

Must Have Factor

·       Hands-on, dependable, and proactive.

·       Strong sense of responsibility for kitchen discipline, quality, and consistency.

·       Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest for this position. Please note that only shortlisted candidates will be notified.

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

Job Responsibilities

• Assist Head Chef with daily prep, cooking, and quality control.

• Coordinate kitchen team during service when needed.

• Ensure consistency in portioning, plating, and recipes.

• Support inventory check, stock rotation, and storage.

• Train and guide junior kitchen staff.

Job Requirement

• Minimum 3 years of experience in professional kitchen, preferably in café, brunch or modern casual dining settings.

• Strong knowledge of cooking techniques and plating.

• Ability to lead a small team and maintain composure during peak hours.

• Food Safety Certification required.

• Ability to work flexible hours/shift, including weekends and public holidays.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

Prepare and cook menu items following company standards while ensuring food quality, hygiene, and smooth kitchen operations.

Responsibilities

• Prepare and cook menu items according to company standards to ensure consistent quality and taste
• Monitor and maintain food freshness and presentation to meet customer expectations
• Maintain cleanliness and hygiene in the kitchen to comply with food safety regulations
• Check and manage stock levels of ingredients and kitchen supplies to support uninterrupted operations
• Follow food safety and sanitation regulations to ensure a safe food preparation environment
• Assist in menu planning and food preparation to support kitchen efficiency and variety
• Collaborate with kitchen staff to coordinate daily operations and maintain workflow

Preferred competencies and qualifications

• Relevant experience as a Chef or in kitchen operations to perform cooking and kitchen management tasks effectively
• Ability to prepare and cook a variety of dishes to meet diverse menu requirements
• Knowledge of food hygiene and kitchen safety to uphold health standards
• Hardworking and able to work in a fast-paced environment to meet operational demands
• Availability to work on weekends, public holidays, and shifts as required to support business needs
• Good teamwork and communication skills to collaborate effectively with kitchen staff

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Manager supports the Restaurant Manager in overseeing daily operations, ensuring service excellence, staff performance, and compliance with company standards. This role helps manage both front-of-house and back-of-house coordination to ensure smooth business operations.

Responsibilities

• Lead daily restaurant operations in collaboration with the Restaurant Manager to drive service excellence and operational efficiency
• Supervise service staff by monitoring performance and enforcing high standards of customer service to enhance guest satisfaction
• Develop and support staff scheduling and deployment plans to optimize workforce productivity and coverage
• Manage customer feedback by resolving service issues promptly and professionally to maintain positive guest experiences
• Enforce compliance with company SOPs, hygiene protocols, and safety standards to uphold operational integrity
• Assist with inventory control and ordering processes to maintain stock levels and support cost management objectives
• Monitor cash handling procedures, POS operations, and daily sales reports to ensure financial accuracy and accountability
• Train, coach, and motivate staff to sustain consistent service quality and foster a collaborative team environment
• Coordinate closely with kitchen and service teams to ensure seamless front-of-house and back-of-house operations
• Assume full operational responsibility in the absence of the Restaurant Manager to maintain business continuity

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Head Chef supports the Head Chef in managing kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role involves supervising kitchen staff, assisting with menu execution, and ensuring smooth daily kitchen operations.

Responsibilities

• Lead kitchen staff during food preparation and service to ensure timely and high-quality meal delivery
• Monitor and maintain food quality, taste, and presentation to meet company standards consistently
• Assist in training kitchen staff by delivering practical guidance and monitoring performance to enhance team capabilities
• Schedule kitchen staff shifts effectively to ensure optimal coverage and operational efficiency
• Enforce compliance with food safety, hygiene, and workplace safety standards to maintain a safe kitchen environment
• Monitor stock levels and assist with inventory control to minimise food wastage and optimise resource use
• Ensure proper food storage and handling procedures are followed to preserve ingredient freshness and safety
• Manage kitchen operations independently in the absence of the Head Chef to maintain seamless workflow
• Support menu planning by standardising recipes and controlling food costs to align with business objectives
• Maintain cleanliness and organisation of the kitchen to uphold operational standards and facilitate smooth processes