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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Waiter

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

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

Position reports to the Restaurant & Banquet Manager.

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

You'll get:

• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager with a strong hospitality background.
• An environment where you're given opportunity to grow and advance in your F&B career.
• Economy air ticket, tax free salary, suitable sharing accommodation on site, laundry, staff meals, medical insurance and compensation in line with the size of our small operation.

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

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 Mixologist is the backbone of the bar operation. They will lead the outlet’s personality and soul. The Mixologist is to assist the Head Bartender where needed in all aspects of the operation. The Mixologist will supervise team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and satisfy our guests during their experience.

Primary Responsibilities

Food & Beverage Service

• Develops plans and prioritises, organises and manages resources in order to accomplish business goals within a specific period.

• Maintains the bar training manual and conduct departmental service training.

• Supports review simulation processes and update evaluation criteria for a smooth operation.

• Interacts with guests and colleagues in a friendly and courteous manner.

• Has extensive knowledge of our food & beverage menus.

• Takes orders and is able to confidently offer different menu options and advice.

• Remembers a guest’s preferences to extend a personalised service.

• Takes guest’s food & beverage orders accurately and assures correct input into the Point of Sale system.

• Ability to anticipate a guest’s needs.

• Verifies guest satisfaction with each table during service.

• Serves food and drinks in a timely and efficient manner.

• Makes sure that all products served are accounted for on the final bill before presenting it.

• Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure.

• Delivers all checks and reports to the appropriate place according to established standards.

• Adjusts service to suit guests’ requests and personalises any interaction with them.

• Actively engages in upselling and adds value.

• Ensures outlet hygiene is kept to Raffles Hotel Singapore and HACCP standards.

Overseeing Daily Operations and Achieving Targets

• Maintains the quality and consistency of the beverage program and service within the outlet.

• Able to monitor an operating par stock of OS&E and beverage.

• Adheres to outlets recipes in system.

• Ensures that a maintenance equipment checklist is conducted on weekly basis. Liaising with the Engineering and Housekeeping team as necessary.

• Ensures the outlet and related areas are kept to HACCP and hygiene standards.

• Ensures cleanliness and appearance of the outlet and related areas at all times.

• Supports Raffles Hotel Singapore beverage programs through Public Relations, media and industry outreach.

Provide a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact.

• Constantly obtains guest feedback during operation to ensure satisfaction.

• Assists in building a loyal following and return guest database.

• Handles guest complaints and comments competently and swiftly.

• Delivers an exceptional guest experience in accordance with MOQ, Forbes and LQA Standards.

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

Management and Leadership of Outlet

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

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

• Assists in recruitment and to induct and train new colleagues.

• Supports project management, including research of equipment, materials, supplies and methods. Sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.

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

• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Able to confidently answer all questions and feedback regarding Raffles Hotel Singapore and respective Food and Beverage outlet.

• Makes recommendations to the Management regarding other potential sources of revenue.

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

• Ensures all reports generated are accurate before submission.Knowledge and Experience

• At least 1 year of experience in craft cocktail programs.

• At least 2 years of supervisory experience with similar standing or profile.

• In-depth knowledge of classic/international cocktails, spirits and hospitality.

• Proficient in Microsoft Office and basic POS management.

• Previous relevant bar experience with a similar standing or profile in a supervisory role.

• Passionate in beverage and cocktail making.

• Strong knowledge of different beverages and techniques.

• Possesses good computer skills (incl. Microsoft Excel in a business environment) and shows the ability to learn new programs and systems quickly.

Competencies

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

• Service oriented with an eye for detail, passion and innovation for Food & Beverage.

• Good presentation and influencing skills.

• 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.

• Builds strong rapport and coordinates approach with other departmental colleagues.

• Creative thinker and solution-oriented.

• Thrive in large-scale operation and high volume operation.

• Has the ability to work under pressure and can work to all set deadlines.

• Shows initiative to identify tasks that need to be completed and takes action to achieve standards of excellence beyond job expectations.

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.

OOTY PTE. LTD.

Job Description

Roles & Responsibilities

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

AlwaysHired Pte. Ltd.

Job Description

📍 Location: Islandwide
💰 Salary: Basic up to $3500
🍽️ Meals Provided
🚀 Career Progression: Promotion within 1 year
💻 Interview: Online Interview Available
✅ No Experience Required – Training Provided!

✨ Why Join Us?

• Well-known F&B Brand

• Structured Career Advancement

• Dynamic & Supportive Work Environment

Job Responsibilities:
• Assist in daily operations and complete assigned tasks efficiently
• Support the Manager in ensuring smooth store operations and handling financial matters
• Supervise and guide team members during shift operations
• Co-lead the team in delivering excellent customer service and high-quality food & beverages
• Ensure compliance with operational guidelines and regulatory requirements
• Prepare and update documentation and reports
• Engage with customers to gather feedback on service and quality
• Communicate effectively between staff and management

Ng Der Min (Alex)
Registration Number: R23111898
AlwaysHired Pte Ltd
EA Licence No: 24C2293

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 position is responsible in managing various aspects of the Lobby Operation at Raffles Hotel Singapore and ensures the seamless delivery of the service experience throughout the entire guest journey. Together with the Lobby Operations management team, the Lobby Supervisor acts as the center of all communication and action during any irregular incident during a guest’s stay.

Primary Responsibilities

Delivers the guest journey from pre-arrival to post-departure

• Supervises the Raffles Hotel Singapore guest experience through a seamless flow of processes.

• Leads the Lobby Ambassadors in providing a first-class arrival experiences for all guests including a seamless and personalised check-in experience.

• Ensures the smooth running of the Lobby Operation team by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

• Upholds a flawless impression and perception of Raffles Hotel Singapore products and colleagues.

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

• Maintains the Lobby operation team as a one-stop shop and information center for any guest related matter.

• Maintain the Lobby Operations team as acting host for all main building outlets.

• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Handles cashier and Lobby Operation Coordination Duties

• Supervises accurate execution of all cashiering and billing duties.

• Cooperates with the Finance team and trains the Lobby team on credit policies and procedures.

• Acts as Lobby Operation Coordinator to handle administrative tasks and to ensure the smooth lobby operation and completion of all essential preparatory tasks prior to guests’ arrivals.

• Responsible for the timely pre-arrival correspondence cycle within the Lobby Operations team.

Maximises the outcome of upsell and cross-sell opportunities

• Executes the annual upsell strategy and achieve all goals as set by management.

• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.

Maximise efficiency of resident and guest incident management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.

• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.

• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.

• Seeks constant Improvement of quality in product and services.

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.

• Participates in the handling and follows up of any security incident and guest complaint together with the Lobby Manager and always reinforces hotel values.

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

Candidate Profile

Knowledge and Experience

• Diploma or degree from preferably hospitality or related field.

• Minimum 3 years’ relevant experience with at least 1 year at a supervisory level.

• Excellent communication skills in English and ability to communicate in a second language.

Competencies

• Possesses strong interpersonal skills.

• Contributes in the team, work punctually and effectively.

• Ascertains and addresses guest/colleague needs.

• Supervises, trains and motivates individuals and creates and maintains a cohesive team.

• Focuses on service with an eye for detail and an approachable attitude.

• Works well under pressure, analyzes and resolves problems, and exercises good judgment.

• Prioritises and organises work assignments and delegates work effectively.

• Self-motivates and shows good initiative in a dynamic environment.

• Ensures security and confidentiality of guest and hotel information.

• Possesses good computer and property management system skills.

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

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 Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• Butcher's Block

• Raffles Courtyard

• The Grand Lobby

• Long Bar

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.

• Supervises and participates in running an efficient and profitable operation in the assigned areas. 

• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.

• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.

• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.

• Assists colleagues and guests efficiently and in a professional manner.

• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.

• Offers menu options, advice and takes orders.

• Offers drinks, pre, during and after meal service.

• Remembers guest’s preferences to extends personalised service.

• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.

• Double checks order list before "sending" ticket to the kitchen.

• Verifies guest satisfaction with each table during each course served.

• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.

• Serves food in in a timely and efficient manner.

• Arranges all tables following established standards.

• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.

• Makes sure all silver and glassware is polished, wiped and spotless.

• Keeps all side stations clean at all the times.

• Keep chairs and banquettes clean and clear of debris.

• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.

• Makes sure that all product served are accounted for on the final bill before presenting it. 

• Up keeps and clears tables between courses throughout the dining experience.

• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.

• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 

• Follows through opening and closing duties. 

• Adjusts service to suit guests’ requests and personalises any interaction with the guest.

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

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

• Ensures NEA rules and regulations are met and achieve.  

• Actively engages in upselling and adds value.

• Relays any guest complaints to manager.

• Ensures efficiency of work in dish wash, pantry, and service preparations.

• Ensures cleanliness and work safety in food preparation and service areas.

• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 

• Providing a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. 

• Constantly obtains guest feedback during operation ensuring guest satisfaction.

• Handles minor complaints and reports to the managers for proper follow up.

• Builds strong relationships 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

• Acts as a mentor and role model to the Food & Beverage Associates.

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

• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. 

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

• Checks daily opening and closing duties.

Training, Learning and Development of the Team

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

• Assists in 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.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.

• Minimum 2 years’ experience in an international class restaurant.

• At least 1 year relevant experience in a similar capacity an advantage.

• Additional improvement programs in Food & Beverage an advantage.

• Working knowledge of Microsoft Office.

Competencies

• Interpersonal skills – communicates easily/openly with integrity towards own action.

• Communication skills in English spoken/written.

• Reliable and consistent.

• Personal presentation, clean/tidy.

• Comes across as enthusiastic, energetic.

• Able to work as a team.

• Motivator, self-starter.

• Displays initiative and creativity.

• Open minded.

• Committed.

• Team leader, builder.

• Guest oriented.

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.

MR ENTERTAINMENT PTE. LTD.

Job Description

Roles and Responsibilities

• Event Coordination: Ensure smooth flow of the event by following the schedule.
• Audience Engagement: Keep the audience entertained and engaged.
• Speaker/Performer Introduction: Introduce guests, speakers, or performers with enthusiasm.
• Announcements: Provide important event updates and information.
• Time Management: Ensure the event stays on schedule.
• Crisis Handling: Manage unexpected situations calmly.
• Interaction: Engage with the audience through questions or activities if required.
• Closing Remarks: Wrap up the event professionally and thank participants.

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

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job description

The position is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.

• Through daily spot checks, monitors all food items being ordered by the kitchen and  ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures that all equipment is hygienically stored in its designated area.

• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.

• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.

• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.

• Ensures smooth and effective communication amongst the kitchens and other departments.

• Manages the conduct of subordinates and follows through with any employee grievances when necessary.

• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.

• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.

• Continually improves product through obtaining feedback from guests and patrons.

• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

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

Candidate Profile

• Minimum Professional Certificate in a Culinary-related field .

• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English.

• Good interpersonal skills with ability to communicate with all levels of colleagues.

• Service oriented with an eye for details.

• Good presentation and influencing skills.

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

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

• Self-motivated.

• Leads to constantly improve the guest and colleague service experience.

• Leadership skills required – collaborative, enabling, and entrepreneurial.

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

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job description

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.

• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures that all equipment is hygienically stored in its designated area.

• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team

• Responsible for the induction and on boarding of new hires.

• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.

• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.

• Ensures smooth and effective communication amongst the kitchens and other departments.

• Manages the conduct of subordinates and follows through with any employee grievances when necessary.

• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.

• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.

• Continually improves product through obtaining feedback from guests and patrons.

• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

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

Candidate Profile

• Minimum Professional Certificate in a Culinary-related field.

• Minimum of 4 years of relevant experience in the Food & Beverage industry with at least 2 years in fine dining restaurant in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English.

• Good interpersonal skills with ability to communicate with all levels of colleagues.

• Service oriented with an eye for details.

• Good presentation and influencing skills.

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

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

• Self-motivated.

• Leads to constantly improve the guest and colleague service experience.

• Leadership skills required – collaborative, enabling, and entrepreneurial.

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.

Sofitel Singapore Sentosa Resort and Spa

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

Job Description

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters. You must have a passion for excellence, and a can do attitude in order to be considered for this role.

Responsibilities:

• Check and follow-up and maintenance of outlet.
• Assist in overseeing all associates during operations and ensure a smooth flow and consistent maintenance of standards to meet and exceed guest expectations.
• Liaise with kitchen, food, and beverage store departments, and work together as a team to provide guests with desirably high standards of food and beverage services.
• Check regularly on stock requisitions and ensure that stock is sufficed for operational needs.
• Check for stock and storage of proper supplies in all areas of the bar.
• Observes, guide and train new associates to equip them with the skills needed to perform their tasks/duties efficiently and effectively.
• Ensure a high standard of cleanliness and order of the service areas and that the condition of the furniture and equipment is maintained in the outlet.
• Supervise that guest checks are properly handled and Checks on float money

Key Job Requirements

• Diploma in Tourism / Hospitality Management
• Minimum of 2 years of experience in a similar capacity with proven track records
• Excellent reading, writing and oral proficiency in English language
• Proficient in MS Excel, Word, & PowerPoint

To be successful in this sought after role, you will demonstrate the ability to excel within a luxury brand.

You will also bring with you a passion for service, excellent organisational skills as well as communication skills, be results orientated with a dedication to exceeding customer expectations.

Previous experience in a five-star environment is desirable, and above all else, pride yourself on ability to build relationships and guest experiences epitomising French elegance, style and sophistication.

TASTYHOUSE PTE. LTD.

Job Description

Job Description

Experience in Chinese cuisine dishes.

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Familiar with Chinese cuisine.

· Passion for food, creative and teamwork.

Xiao Long Kan Osc Pte. Ltd.

Job Description

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate.

Xiao Long Kan Osc Pte. Ltd.

Job Description

Job Description

Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

XIAO LONG KAN CQ PTE. LTD.

Job Description

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate

XIAO LONG KAN CQ PTE. LTD.

Job Description

Job Description

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 5 years related experience.

· Passion for food, creative and teamwork.

Asia JDL

Job Description

Job Description & Requirements

Experience in Chinese cuisine.

 Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Requirements

 Must be flexible and able to work during our peak times including weekends and public

holiday.

 Possess of professional certificate/NITEC/Culinary qualification.

 Minimum 2 years related experience.

 Familiar with Chinese cuisine.

Asia JDL

Job Description

Job Description

•Familiar with the cooking of Chinese cuisine eg. Chinese hot pot etc.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Commis Chef

• Other duties that Company deem relevant may also be assigned

•Attractive compensation for the right candidate.

Sofitel Singapore Sentosa Resort and Spa

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

Job Description

· Assist in the setup and preparation of F&B outlets for service, ensuring cleanliness and organization.

· Welcome and seat guests, providing courteous and prompt service throughout their dining experience.

· Learn and adhere to standard operating procedures for F&B service, including table-side etiquette, order-taking, and upselling techniques.

· Assist with inventory management, including stocking supplies and maintaining par levels of F&B items.

· Support banquet and event operations as needed, including setup, service, and breakdown.

· Handle guest inquiries and concerns professionally, escalating issues to supervisors as necessary.

· Collaborate with team members to maintain a positive and productive work environment.

RAFFLES SENTOSA SINGAPORE

Job Description

JOB SUMMARY

Reporting to the Manager on Duty, the F&B Supervisor will be responsible for delivering a seamless and delightful dining experience for our guests.

What you will be DOING:

Floor Service

· Familiarise with the restaurant set-up and all the food & beverage items on the menu and/or on-going promotions.

· Perform pre-operation and side station preparation and organisation.

· Greet and seat guests proactively.

· Present guests with the menu and inform them about any specials of the day, promotions and/or menu changes, etc.

· Provide suggestions and/or promote signature items and/or on-going promotions.

· Take orders from the guests and to take note of any special requirements.

· Key order into POS system and ensure all special requirements are captured and communicate clearly with the kitchen team if needed.

· Coordinate with the kitchen team to ensure prompt and smooth items delivery.

· Serve the items as per the course of order.

· Be attentive and alert to guests needs to ensure proactive service delivery at all times.

· Close the bills accurately and promptly.

Guest Relations

· Attend to guests’ queries, needs and other special requests professionally and promptly.

· Check on guests’ dining experience discreetly and when appropriate.

· Encourage guests to share dining experience feedback in all feedback channels.

· Take ownership of any feedback received and seek assistance if necessary to ensure prompt follow-up with guests and ensuring their satisfaction.

· Thank and bide fond farewell to guests.

General

· Supervise and coach F&B Captains assigned to station

· Perform general housekeeping and basic cleaning of the restaurant as directed.

· Observe all brand/operating standards and/or LQA.

· Practise food safety and hygiene in accordance to required standards.

· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to reporting manager immediately.

· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.

· Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

· GCE ‘O’ level / Certificate in Hospitality or equivalent

· Minimum 2 years of hospitality experience.

· Possess positive service mindset and attitude

· Friendly and cheerful disposition

· Good communications skills and enjoy interacting with people

· Ability to work independently and take initiative

· Good personal presentation and grooming

· Flexible with working days and hours including weekends and public holidays

ALLIED SEARCH PTE. LTD.

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

Job Description

• Dynamic & Supportive Work Environment

• Good Career Exposure

• Reputable Organization in F&B

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

• Provide support in daily operations and carry out assigned duties promptly and accurately.

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

• Lead and guide team members during shifts to ensure effective performance.

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

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

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

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

• Serve as a communication bridge between staff and management to facilitate smooth operations.

Requirements:

• Min Degree or equivalent.

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

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

ALLIED SEARCH PTE. LTD.
EA LICENSE : 19C9777

Marcys Restaurant Pte Ltd

Marcy’s is a bustling 60-seater Seafood bistro situated in a prime location along Duxton Rd. We are a dynamic group of individuals with a passion for genuine hospitality. We believe that true hospitality begins at home and we want to ensure that all staff feel a strong sense of belonging with a company that truly cares.

Job Description

Supervisor – New Deli Concept by the Marcy’s and Pleasure Craft Group Team
Lead the Floor, Set the Rhythm

We’re looking for a Supervisor to help lead daily service at our upcoming CBD deli concept. This role is for someone who enjoys being hands-on—supporting the team, keeping service flowing, and making sure both guests and staff feel looked after.

You’ll be instrumental in setting standards, especially during the opening phase.

• Overseeing daily front-of-house operations during lunch service

• Supporting and guiding the service team on shift

• Ensuring smooth guest flow and efficient service

• Handling guest feedback with confidence and care

• Assisting with training, onboarding, and daily setup

• Maintaining service standards and team morale

✔ Daytime hours only – no late nights
✔ A key role in an opening team
✔ Support from experienced operators
✔ Clear systems and room to grow
✔ Daily staff meal and a positive team culture

💬 Confident, calm, and good with people
🧩 Organised and detail-oriented
⚡ Comfortable leading by example
🍽️ Experienced in hospitality and ready for more responsibility

Marcys Restaurant Pte Ltd

Marcy’s is a bustling 60-seater Seafood bistro situated in a prime location along Duxton Rd. We are a dynamic group of individuals with a passion for genuine hospitality. We believe that true hospitality begins at home and we want to ensure that all staff feel a strong sense of belonging with a company that truly cares.

Job Description

Chef de Partie – New Deli Concept by the Marcy’s and Pleasure Craft Group Team
Something New Is Coming to the CBD

We’re opening a brand-new deli concept in the heart of the CBD—and we’re looking for a Chef de Partie to be part of it from the very beginning.

This is a lunch-focused deli, built around delicious, thoughtful sandwiches and comforting dishes, done properly. Simple food, executed with care, flavour, and personality. No late nights, no fluff—just great produce, strong systems, and a team that’s excited to build something special.

If you enjoy cooking food people genuinely crave, and want to be part of a concept that values pleasure, pace, and pride in craft, this one’s for you.

This concept comes from the team behind Marcy’s—a group known for taking familiar ideas and giving them soul. Our new deli will follow the same philosophy: approachable food, done exceptionally well, in a space designed for the everyday rhythms of the city.

We’re building a place people return to weekly—not for hype, but because it’s consistently good.

As Chef de Partie, you’ll play a key role in shaping daily kitchen operations and setting standards from day one.

• Execute deli-style dishes and sandwiches with precision and consistency

• Support menu development, prep systems, and kitchen flow

• Maintain high standards of cleanliness, organisation, and food safety

• Work closely with the Head Chef and opening team during launch

• Contribute ideas and improvements as the concept evolves

• Thrive in a fast-paced lunch-only service environment

✔ Daytime hours only – lunch service (for now)
✔ A chance to be part of an opening team from the ground up
✔ Clear systems, focused menus, and a well-structured kitchen
✔ A supportive, energetic team that enjoys what they do
✔ Room to grow as the concept expands
✔ Competitive salary, based on experience

🍴 A solid CDP with good fundamentals and pride in execution
⚡ Someone calm, organised, and comfortable with volume
💡 Curious, proactive, and excited to build something new
👊 A team player who values consistency and craft
🥪 Someone who understands that simple food done well is never simple

Upstairs at Mag's Pte Ltd

Job Description

Company Overview / Employee Value Proposition

We are the holding company for Mag's Wine Kitchen, a French restaurant in operation since 1996. Wemoved our operations to Keong Saik Road after 23 years in the Boat Quay area. In 2025, we relocated to 82 Neil Road with a fresh approach to serving progressive Wafu cuisine.

Job Summary

Join our team to grow your knowledge and skills in wines and hospitality. We value a positive attitude and adaptability as you learn and contribute to our restaurant’s success.

Responsibilities

• Demonstrate eagerness to learn about wines and hospitality to support daily restaurant operations
• Adapt to new tasks and processes to meet the evolving needs of the restaurant
• Collaborate with team members to maintain smooth service and customer satisfaction
• Show a positive and proactive attitude to contribute to a supportive work environment

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1390912]

Responsibilities:

• Prepare and serve drinks while delivering exceptional customer service.
• Use advanced mixology skills to craft and recommend high-quality cocktails.
• Maintain top standards in beverage preparation, presentation, and taste.
• Engage with guests to understand preferences and enhance their experience.
• Handle transactions, monitor inventory, and support the bar’s overall ambiance.
• Demonstrate strong knowledge of the beverage menu and products.

• 1–3 years of relevant experience; candidates with additional experience will be considered for a senior role.
• Creative in terms of creating and improving the range of bar drinks.
• Extensive knowledge of mixing, garnishing, and serving drinks.
• Prior experience working in a preopening team would be advantageous.
• Comfortable with flexible work hours including shifts, split shifts, weekends & PH.
• Hold a valid food hygiene certification.

Accor Lounge

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

Job Description

• Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. We are seeking a proactive and service-oriented Food & Beverage Supervisor to oversee daily food and beverage operations within the lounge, providing leadership and support to the service team, ensuring smooth and efficient guest service and maintaining high standards of quality and safety.
  

Key Responsibilities

• Supervise and support Food and Beverage Executives and staff during shifts.

• Ensure buffet and service areas are maintained according to brand and hygiene standards.

• Monitor guest satisfaction and respond to requests or complaints professionally and promptly.

• Facilitate communication between kitchen, service team, and management for operational efficiency.

• Assist in staff training and development to meet service standards.

• Organize shift schedules and delegate tasks to ensure coverage and service quality.

• Support inventory control and report on supplies and operational needs.

• Assist with administrative tasks such as logging incidents and preparing reports.

Qualifications

• Minimum 2 years experience in food and beverage operations at a supervisory experience

• Strong leadership and interpersonal skills.

• Effective communicator and problem solver.

• Ability to motivate and coach service team members.

• Skilled in multitasking and working under pressure.

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

• Flexibility to work shifts, weekends, and public holidays.

• Knowledge of food safety and hygiene standards.

Additional Information

• 5 day work week

• 44 hours per week

• Eligible for overtime allowances

• Morning and afternoon shift on rotational basis OR permanent night shift

• Uniform and training provide

• Group medical and insurance coverage

• Travel-related perks

High Note Hospitality Group Pte. Ltd.

Job Description

About Us

Chip Bee Bistro is a new casual-dining concept by High Note Hospitality Group. We’re a space for warmth, creativity, and genuine connections—built on authenticity, artistic curiosity, and old-school hospitality meets grown-up bistro life.

What We’re Looking For

You’re a natural leader who thrives in service, not just once guests arrive, but before they walk in. You care deeply about service standards and team cohesion. And you don’t mind the heat—fast pace is your fuel, and empathy is your default setting.

Role & Responsibilities

• Oversee and manage a dedicated dining section, ensuring every shift runs smoothly

• Mentor and support servers and junior staff with calm, clear communication

• Act as the escalation point for VIPs, special requests, and operational hiccups

• Support consistency in service quality—even during peak periods or unpredictable nights

• Collaborate closely with floor leadership and kitchen to orchestrate seamless guest experiences

• Show up with genuineness and emotional intelligence: read a room, anticipate needs, and adapt on the fly

What You Bring

• Experience as a server, section lead, or equivalent front-of-house role.
• Confident communication and service presence, with strong emotional intelligence.
• An organised yet flexible approach, able to coordinate while adapting to change.
• A calm demeanour under pressure and a genuine love for hospitality.
• Passion for teamwork and a mindset of continuous improvement.

What We Offer

• A seat at the table in a close-knit team where individuality is celebrated.
• Training and mentorship in a values-led hospitality environment.
• Opportunities to grow in a fast-moving, creative company.
• Staff perks, professional development workshops, and a frontline role in shaping our service DNA.

The Village Hotel

Job Description

Responsibilities:

• Create positive and memorable guests’ experiences within the hotel lobby and reception area.
• Collaborate closely with the Assistant Manager to provide courteous and efficient services to guests. Responsively and tactfully address guest complaints, requests, and enquiries.
• Maintains comprehensive and accurate knowledge of guests’ arrivals, events, amenities, outlets, and general information.
• Maintains close communication with Concierge, Reception, Bell Counter, and Front Office Cashier regarding guest arrivals and departures.
• Ensure efficient and courteous service in baggage and transport handling as well as general enquiries.
• Approach any additional tasks assigned by superiors diligently and professionally.

Requirements:

• Minimum completion of PSLE or its equivalent.
• Able to work rotating shifts, weekends and Public Holidays.
• Positive attitude with an outgoing personality and good communication skills.
• Those without experience are welcome to apply.

The Village Hotel

Job Description

Responsibilities:

• Collaborate closely with the Assistant Manager to ensure courteous services are provided to all hotel guests in a timely manner. Responsively and tactfully address guest complaints, requests, and enquiries.
• Understanding the guests’ preferences to ensure that services offered meet their needs.
• Stay well-informed about the hotel facilities and functions as well as be updated on all tourist-related information.
• Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.
• Approach any additional tasks assigned by superiors diligently and professionally.

Requirements:

• O Levels or equivalent.
• Able to work rotating shifts, weekends and Public Holidays.
• Positive attitude with an outgoing personality and good communications skills.

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude

Vista F & B Services

Job Description

• Master the control of fire for cooking different dishes

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

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

• Familiarise with the menu

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

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

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

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

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

• To perform any other duties assigned by superior

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

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Description

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

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Description

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

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

Job Requirements

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

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Description

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

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Descriptions

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

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Description

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

Job Requirements

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

KSS Solutions Services Pte Ltd

Job Description

We are seeking an experienced and talented Sou Chef/Junior Sou Chef to join our vibrant team at KSS Solutions Services Pte Ltd in the Orchard Central Region. You will be responsible for overseeing the kitchen operations, ensuring the highest standards of food quality and customer service. Prior experience in Putian Chinese Cuisine a plus.

• Manage and coordinate kitchen staff to ensure efficient and timely meal preparation

• Develop and refine menu items, ensuring they are fresh, creative and aligned with the restaurant's culinary vision

• Maintain strict food safety and hygiene standards throughout the kitchen

• Monitor inventory levels and liaise with suppliers to order necessary ingredients

• Provide guidance, training and mentorship to junior kitchen staff

• Collaborate with the management team to identify opportunities for process improvements and cost savings

What we're looking for

• Minimum 3-5 years of experience as a Sou Chef/Junior Sou Chef in a high-volume restaurant.

• Formal culinary training and/or certification, with a strong understanding of food preparation techniques and flavour profiles

• Excellent time management and organisational skills, with the ability to multi-task and work well under pressure

• Strong leadership and mentorship skills, with the ability to motivate and develop a team

• A keen eye for detail and a commitment to maintaining the highest standards of food quality and presentation

• Excellent communication and interpersonal skills, with the ability to work collaboratively with the broader team

INITIA PTE. LTD..-

INITIA Group is a leading concept company in Singapore and Malaysia, known for creating innovative beauty, lifestyle, F&B, retail, art, and photo studio brands. Since its founding, INITIA has developed trend-forward salons and lifestyle spaces that blend relaxation, beauty, and inspiration. Our flagship, Walking On Sunshine, offers expert Korean hairstyling and wellness services. In 2021, INITIA expanded into brand creation, consulting, and strategic operations. As a fast-growing company with ongoing expansions, we’re seeking passionate talents to join our dynamic team.

Job Description

Bored Tacos

Job Description

Kitchen Crew / Cook – Bored Tacos Singapore

Location: Hougang/Arab St/Joo Chiat/Bedok/Pasir Ris
Job Type: Full-time / Part-time

About Bored Tacos

Bored Tacos is not your average taco joint—we bring bold flavors with a rebellious twist on work-life balance. If you thrive in a fast-paced kitchen and love making great food with a fun team, we want you!

Responsibilities:

• Prepare and cook tacos, sides, and other menu items according to recipes and standards

• Maintain cleanliness and hygiene in the kitchen, following food safety regulations

• Assist in ingredient prep, stock management, and kitchen organization

• Work efficiently during peak hours to ensure fast service

• Collaborate with the team to create a smooth and fun kitchen environment

Requirements:

• No experience needed—training provided (but kitchen experience is a plus!)

• Ability to work in a fast-paced environment and handle pressure

• A team player with a positive attitude and willingness to learn

• Must be able to work weekends and peak meal hours

• Passion for food, especially tacos!

Perks:

• Competitive salary & staff meals

• Fun, dynamic team with a chill yet hardworking vibe

• Growth opportunities within HardlyworkingCo

If you’re ready to sling some tacos and have a great time doing it, apply now

SAMS Greens & Grains PTE LTD

Job Description

About the role

SAMS Greens & Grains PTE LTD is seeking an experienced and talented Chef to join our team in our vibrant cafe located in Raffles Place, Central Region. As a full-time Chef, you will be responsible for preparing fresh, high-quality meals that delight our customers and uphold our commitment to serving delicious and nutritious cuisine.

What you'll be doing

1. Prepare and cook a variety of hot and cold dishes using seasonal, locally-sourced ingredients

2. Ensure all food items are prepared to the highest standards of quality, presentation and consistency

3. Maintain a clean, organised and safe kitchen environment

4. Collaborate with the kitchen team to develop new menu items and improve existing recipes

5. Adhere to all food safety and health regulations

6. Assist with inventory management and ordering of supplies

What we're looking for

1. Minimum 2 years of experience as a Chef in a fast-paced cafe or restaurant environment

2. Formal culinary training or certification

3. Strong time management and multi-tasking skills to work efficiently in a dynamic kitchen

4. Excellent communication and teamwork abilities

5. Passion for creating delicious, visually appealing meals

6. Knowledge of food safety and health regulations

What we offer

At SAMS Greens & Grains PTE LTD', we are committed to providing our employees with a rewarding and fulfilling work experience. Our benefits include competitive remuneration, opportunities for career development, and a collaborative work environment that fosters personal growth. Join our team and be a part of our exciting journey in the hospitality industry.

About us

SAMS Greens & Grains PTE LTD' is a provider of fresh and nutritious salads in the Central Region. Our mission is to inspire people to lead healthier lives by offering delicious, high-quality food options. With a strong focus on sustainability and customer satisfaction, we strive to be the preferred destination for those seeking a balanced and delightful dining experience.

Apply now to become our next talented Chef!

Marriott International

Job Description

Marriott International

Job Description

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

Benefit:

➡️ Entry Level Welcome

➡️ Strong Career Progression

➡️ Bonus, Leave, Allowance

Job Scope:

• Manage daily stall operations, including transactions and customer interactions.

• Maintain stock levels, conduct monthly stock-takes, and control product wastage.

• Ensure smooth operations during shifts and uphold hygiene, health, and safety standards.

• Drive sales through upselling and cost control.

• Assist in staff scheduling, training, and development.

• Handle customer feedback and maintain strong tenant relationships.

Requirement

• Bachelor's degree (any field, but business-related preferred)

• Fresh graduates or those with 1-2 years of work experience

• Strong communication and interpersonal skills

• Analytical thinking and problem-solving abilities

To Apply, kindly click on the "APPLY NOW" button

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Lee Cheng Yin (Gina) (R22104523)

EA License No: 20C0358

The Capitol Kempinski Hotel Singapore

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

Job Description

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB RESPONSIBILITIES:

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

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB DESCRIPTION:

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

JOB REQUIREMENTS:

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

Education Authority

Job Description

Catering Assistant (Job Reference: 26000464) Primary Location : Antrim-Belfast-Victoria Park Primary School Belfast Contract Type : Permanent Duration of Contract/Contract End Date : N/A Status : Part-Time Hours per Week : 20 hours per week Working Pattern : 4 hours per day Monday to Friday Grade/Scale : Catering Assistant | NJC pts 5 - 8 | £13.6288 - £14.2897 per hour Additional Allowance(s) : A retainer fee is paid during school holidays Anticipated Interview Date(s) : TBC Additional Information: n/a JOB DESCRIPTION JOB TITLE: Catering Assistant REPORTS TO: Senior/Unit Catering Supervisor RESPONSIBLE TO: Catering Manager through appropriate Area Catering Manager JOB PURPOSE To actively participate in the daily operation of the Catering Unit under the direction of the Senior/Unit Catering Supervisor.
Team participation is essential to provide an efficient hygienic service, to achieve customer satisfaction and to promote sales within the unit.
MAIN DUTIES AND RESPONSIBILITIES
1. Basic preparation of food and beverages, including the preparation of vegetables and snacks using appropriate equipment.
2. Simple cooking, including the reconstitution of prepared food.
3. Organising and controlling food service points.
4. Transferring and serving meals and snacks including transported meals.
5. Assisting with the promotion of meals to pupils, parents and principal.
6. Maintaining regular contact with the central kitchen, if applicable, with regard to all aspects of service delivery.
7. Preparing the dining area:
(a) Setting out dining room tables, chairs, benches and serving points as required by the meals service.
(b) Setting tables, laying out of cutlery, water jugs, etc.
8. Completing general kitchen and dining room duties including washing up, clearing away equipment including tables, chairs and benches*.
9. Cleaning the kitchen/servery, dining room and equipment including floors and walls*.
10. Recording temperatures for control purposes as required.
11. Securing premises as required.
12. Completing duties as delegated in connection with service provision.
13. Carry out all duties to comply with:
(a) Acts of Parliament, Statutory Instruments and Regulations and other legal requirements;
(b) Codes of Practice
14. Carry out all duties in the working conditions normally inherent in the particular job.
15. Complete all necessary administration.
16. Carry out duties for jobs up to and including those in the same grade, provided such duties are within the competence of the employee.
17. Promote and adhere to the Values/ethos of the School.

• Note:

Where part of the school premises are used for the dual purpose of consumption of food and educational purposes, non catering staff are responsible for the cleaning of the room.

PERSON SPECIFICATION

NOTES TO JOB APPLICANTS

• You must clearly demonstrate on your application form under each question, how, and to what extent you meet the required criteria as failure to do so may result in you not being shortlisted. You should clearly demonstrate this for both the essential and desirable criteria, where relevant.

• You must demonstrate how you meet the criteria by the closing date for applications, unless the criteria state otherwise.

• The stage in the process when the criteria will be measured is outlined in the table below.

• Shortlisting will be carried out on the basis of the essential criteria set out in Section 1 below, using the information provided by you on your application form.

• Please note that the Selection Panel reserves the right to shortlist only those applicants that it believes most strongly meet the criteria for the role.

• In the event of an excessive number of applications, the Selection Panel also reserves the right to apply any desirable criteria as outlined in Section 3 at shortlisting, in which case these will be applied in the order listed. It is important therefore that you also clearly demonstrate on your application form how you meet any desirable criteria.

SECTION 1 - ESSENTIAL CRITERIA

The following are essential criteria which will initially be measured at the shortlisting stage and which may also be further explored during the interview/selection stage. You should therefore make it clear on your application form how, and to what extent you meet these criteria. Failure to do so may result in you not being shortlisted.

Factor

Essential Criteria

Method of Assessment

Other

Willingness to undertake job related training

Shortlisting by Application Form

SECTION 2 - ESSENTIAL CRITERIA

The following are additional essential criteria which will be measured during the
interview/selection stage in line with EA’s Game Changing People Model.

Factor

Essential Criteria

Method of Assessment

Skills/Abilities

In line with EA’s Game Changing People Model we will look for evidence of:

Effective communication skills to support team working, taking of instruction and engagement with customers.

Excellent interpersonal and team working skills

Effective organisational and planning skills and the ability to work under pressure to meet deadlines

Motivation towards providing excellent food and customer service for our children and young people

Interview

Values Orientation

Evidence of how your experience and approach to work reflect EA’s ethos and values. You will find information about our Values here.

Interview

SECTION 3 - DESIRABLE CRITERIA

Some or all of the desirable criteria may be applied by the Selection Panel in order to determine a manageable pool of candidates. Desirable criteria will be applied in the order listed. You should make it clear on your application form how, and to what extent you meet the desirable criteria, as failure to do so may result in you not being shortlisted.

Factor

Desirable Criteria

Method of Assessment

Experience

Experience of working in a customer service or catering role

Shortlisting by Application Form

DISCLOSURE OF CRIMINAL BACKGROUND

The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines working directly with children or young people or in specified places as ‘regulated activity’.

In the event that you are recommended for appointed to a post that involves ‘regulated activity’, the Education Authority will be required to undertake an Enhanced Disclosure of Criminal Background. Please note that you WILL be expected to meet the cost of an Enhanced Disclosure Certificate. Details of how to make payment will be sent to you at the pre-employment stage.

Further information can be accessed at NI Direct or the Department of Justice.

PLU THAI RESTAURANT PTE. LTD.

Job Description

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.

PLU THAI RESTAURANT PTE. LTD.

Job Description

Job Description

• Ensure bar operations standards are adhered to.
• Ensure the highest quality of beverages served.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all guests’ complaints to the Restaurant Manager 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.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Attend all team briefs as required.
• Perform miscellaneous job-related duties as assigned.

PLU THAI RESTAURANT PTE. LTD.

Job Description

Job Description

• Prepare stir-fried dishes such as Pad Thai, Pad See Ew, and Basil Minced Pork.
• Master high-heat wok cooking to achieve authentic “wok hei” (smoky aroma).
• Coordinate with other kitchen stations to ensure timely dish preparation.
• Monitor and maintain wok station ingredients and equipment.

PLU THAI RESTAURANT PTE. LTD.

Job Description

Job Description

• Prepare traditional Thai curry pastes and sauces from scratch (e.g., Green, Red, Panang Curry).
• Cook and simmer curries to achieve authentic taste and consistency.
• Ensure proper portioning and quality control for all curry dishes.
• Assist in developing seasonal or special curry offerings.

Ideals Recruitment Pte Ltd

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

Job Description

• Listed Company

• Working Location: CBD Area

• Working Days: 5 days work week (8 hours per shift)

• Salary Package: $3300 + Shift Allowance + AWS + VB

• Entry Level are welcome

Your Role, Your Influence:

• Attend to walk-in guests and solve their issues effectively and promptly

• Processing membership related transactions

• Prepare daily shift opening and closing documents

• Adhere to SOP all the times

• Work closely with Marketing teams and keep membership promotions updated

• Ad-hoc duties as per assigned

The Ingredients for Success:

• Min Degree in Hospitality Management or relevant field

• Willing to work rotating shifts and during weekends and public holidays

Seize This Opportunity!

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

Only shortlisted candidates will be contacted.

Teh Siew Ying

Registration No: R21103305

EA Licence no.: 14C7121