Total 36 job vacancies by Sodexo

Job Responsibilities

■    To ensure that reception, cleaning, engineering and employee related services are delivered to the highest standards and comply with any internal and external legislative guidelines.

■    Drive 5 stars services standard in soft and hard services to exceed expectations.

■    Develop, manage and implement the processes for all the service of building & employees related activities to meet the requirements by Client

■    Provide and manage custodial & cleaning services including recycling services in compliance with Client’s standard and policies

■    Facilitate event organized in line with the criteria of Client

■    Manage and monitor our services to ensure that services are meeting/exceeding SLA define by Client and SODEXO

■    Effectively managed the soft service and hard service team to drive and sustain a high level customers services level while maintaining team spirit to encourage openness and proactive behaviour

■    Assisting in getting quotation, raising PR/ PO in Sodexo and Client’s SAP System

Knowledge, Skill and Abilities Required

■    Minimum college education in Facilities or Real Estate Management and/ or Engineering.

■    Have experience in facility management or hospitality

■    Ability to lead a young dynamic team

■    Excellent communication and  interpersonal skills are key

■    Proactive and outgoing personality is a plus

■    Good vendor management skills

■    Ability to work in a team

Job Summary:

To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef.
• Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Senior Finance Executive – IFM

Location: Tuas Site

Role Overview

We are looking for a Senior Finance executive to manage client budgets, track costs, perform variance analysis, and handle project & pass-through billing for a large on-site client account. You will act as the commercial interface between operations and the client, providing clear insights on spend and cost trends.

Key Responsibilities

• Track and manage client budgets and actual spend, including spend variance report, quarterly forecasts, Annual budget.

• Perform variance analysis and provide clear explanations to internal teams and the client

• Handle ad-hoc finance tasks, project billing, and ensure supporting documentation and invoicing are accurate and on time.

• Maintain accurate site accounting records and ensure compliance with internal/client procedures.

• Support cost control initiatives and advise operations on budget optimisation

• Participate in monthly site business reviews and track follow-up actions.

Payroll & HR Support

• Review overtime submissions for site operations and coordinate with HQ.

• Validate monthly site payroll reports generate by country HR team.

Requirements

• Diploma or bachelor’s degree in business, Finance, Accounting or related field.

• 3+ years of experience in commercial finance, cost control, client reporting.

• Comfortable working independently.

• Good communication skills to work with site teams and Client.

• Organised, detail-oriented, and able to meet reporting deadlines.

• Hands-on experience with budgeting, variance analysis, and reporting

• Proficiency in Excel and reporting tools.

Key Responsibilities:

·      To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

·      Ensure that Sodexo approved suppliers are used when placing food and beverage orders

·      To maintain and continuously improve food presentation, service and standards

·      Effectively lead, develop and motivate service team, monitoring and solving issues within the department

·      Track and prepare all schedules to maximize productivity and keep labor costs within budget

·      To refine and improve the operation, encourage and recognize innovation and incorporate these into work procedures

·      To be creative and innovative in the day to day management and business development potential at the contract

·      To report to the Operations Manager when and as required to do so for the effective overall management of the contract

·      To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

·      To attend all meetings and training sessions as scheduled

·      Responsible for the overall daily food and beverage operations

·      Maintain and enhance on-site client relationship by daily effective communication

·      Plan and execute monthly rotating menus and special food promotion with the Head Chef

·      Ensure that quality and wholesome food is served in the facility

·      Manage daily customer feedback concerning services provided through effective communication and effective customer service management

·      Ensure that all areas of services provided are maintained at the required in-house and corporate standards

·      Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

·      Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

·      Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

·      Evaluate and administer manpower plans, employee training & development

·      Maintain and improve hygiene and safety standards of both front of house and back of house operations

·      Perform all other duties common assigned to by both the client and management of SodexoSingapore.

·      Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire operational processes related to Food Services and its scope of activities.

·      Ensure food safety procedures are adhered to by kitchen and service's team.

·      Ensure only trained employees are deployed and have been briefed on their roles

·      Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.        

Authorities

• The incumbent has the authority to manage the contract on a daily basis in line with Company policies and objectives
• Any expenditures outside the scope of normal operations must be authorised by the Operations Manager
• To conduct disciplinary procedures within Sodexo policy guidelines and in consultation with the Operations Manager
• The Chef Manager is empowered to take whatever actions are necessary to ensure the safety of all Customers, Clients and Staff with the operation.

Key Requirements:

·      Recognisedcooking qualification

·      Possessat least 5 to 10 years of experience in a similar role

·      Stronginterpersonal, communication and organizational skills

·      Possesssound operational background

·      Ableto lead and manage a team of employees.

Key Responsibilities:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Key Requirements:

• Ability to speak and understand French fluently is required to liaise with French-speaking clients/stakeholders.
• Minimum of 5 years of experience.
• Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels (4 or 5 stars), upscale chain restaurants or institutional catering environment.
• Experience with large scale food production and HACCP food safety standard essential.
• Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how.
• A self-driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant.
• Good administrational, communications, team building and food cost management skills.

Facilities Assistant ( 5 Days Work week, Mon - Fri Only)

➢ Attends and delivers great experience at highest level of hospitality services, meeting customer needs

and exceeding expectations, maintaining standards, elevating delight, and removing obstacles.

➢ Manage and escort vendors to ensure timely delivery of goods and services, as well as maintaining vendor

relationships. (e.g. pest control, landscape, ACMV servicing)

➢ Scheduling regular maintenance of the equipments to ensure that it remains in good working order

(e.g. AED servicing, change of water filter, and improvement works)

➢ Events set up and tear down.

➢ Administrative duties.

➢ First responder when issues are reported by users including assigning the ticketing system.

➢ First contact with government representatives.

➢ Surveillance including site walks, including follow ups on defects and ensuring that all access controls are

working properly

➢ Support workplace related logistics

➢ Follow-up on security related notifications, or reports by employees and close by escalating the findings

to the relevant team for rectification.

➢ Provide support and coverage to the reception’s desk as needed.

➢ Administrative duties, ensure drawings and documents are updated.

➢ Support Reception, Mailroom, and Concierge tasks as required

➢ Manage spare parts and tools inventory

➢ Track and report status of repairs

Working Hours : 5 days work week
Working Location : One north - International Campus

JobSummary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·     Responsible for the overall daily food production and back of the house operations.

·     Maintain and enhance manpower management by daily effective communication.

·     Ensure that quality and wholesome food is served in the facility.

·     Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·     Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·     Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·     Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·     Attend weekly service meetings to improve and enhance service level.

·     Evaluate and administer manpower plans, employee training & development.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·     Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.

• The Account Lead will be responsible for managing end-to-end operations for a key client across Singapore and Philippines markets.
• This role will ensure seamless delivery of high-quality food services, drive operational excellence, enhance employee experience, and maintain strong client relationships across multiple locations.
• Champion a culture of creativity, continuous improvement and future-focused workplace experiences.
• To mobilise, lead and manage all operational activities across the account portfolio working with the client and all internal Sodexo operations to deliver consistency in our offer whilst ensuring we meet our financial targets.
• Simplify operations for the client through the implementation of transformation and change programmes, maximising service excellence and deliver service development.
• Develop talent through experience, focused training and targeted new hires, to improve Sodexo’s capability bringing a growth mindset, client-centric agility and commercial innovation.

Main Activities
a. Multi-Site Operations Management

• Oversee food service operations across multiple sites
• Ensure consistent service delivery, quality, and customer experience across all sites

b. Client & Stakeholder Management

• Act as the primary point of contact for client stakeholders across Singapore and Philippines
• Drive regular governance meetings, performance reviews, and reporting

c. Service Excellence & Customer Experience

• Drive initiatives to enhance employee dining experience and engagement

d. Financial & Commercial Management

• Own P&L for the account, including budgeting, forecasting, and cost control
• Monitor revenue streams, billing accuracy, and financial performance

Key Requirements

Education & Experience

• Degree in Hotel Management, Business Administration, or related field
• 12–18+ years of experience in food services, hospitality, or contract catering
• Experience managing corporate dining for global clients or MNCs

Why Join Sodexo?

Sodexo is a global leader in integrated facilities management, food services, and workplace solutions, employing over 400,000 people worldwide and thousands across Australia.

At Sodexo, our people are at the heart of everything we do. Guided by our values of Service Spirit, Team Spirit, and Spirit of Progress, we create environments where our teams thrive and deliver exceptional experiences for our clients.

This is an exciting opportunity to join our high-performing Global Strategic Accounts (GSA) team supporting premium corporate clients across Sydney and NSW.

About the Role

We are seeking an experienced, hospitality-focused Account Operations Manager to oversee the operational delivery of a portfolio of Global Strategic Accounts across multiple sites.

This Sydney-based role will suit someone passionate about hospitality, culinary excellence, workplace experience, and leading teams to deliver exceptional service outcomes in premium corporate environments.

Key Responsibilities

• Lead multi-site operations to deliver safe, compliant, and high-quality services across all contracts
• Build strong client relationships and act as the key operational point of contact
• Drive hospitality, culinary, and workplace experience standards across all sites
• Support financial performance through budgeting, forecasting, cost control, and operational efficiencies
• Conduct regular site visits, audits, reporting, and continuous improvement initiatives
• Lead, coach, and develop diverse site-based teams while supporting mobilisation and growth opportunities

About You

To be successful in this role, you will bring:

• Proven leadership experience within multi-site outsourced services, hospitality, or corporate environments
• Strong hospitality and culinary operations experience, including catering, food services, or workplace hospitality
• A genuine passion for people leadership, customer service, and premium client experiences
• Strong commercial acumen with experience managing budgets, P&L, and operational performance
• Excellent communication, stakeholder management, and relationship-building skills
• Relevant qualifications or equivalent industry experience in hospitality, facilities management, culinary operations, or contract management

Why Choose Sodexo?

We offer:

• Competitive salary package
• Career development and progression opportunities
• Exposure to high-profile global corporate clients
• Flexible and dynamic work environment
• Employee benefits and recognition programs
• A collaborative and inclusive culture

Sodexo is a proud Equal Opportunity Employer and encourages applications from people of all backgrounds and experiences.

Apply Now

Ready to take the next step in your career?

Submit your resume outlining your experience and suitability for the role. Shortlisted candidates will be contacted by one of our recruitment team members for an initial discussion.

Join Sodexo and be part of something bigger.

Working Location : Serangoon North
Working Hours : Mon - Fri, 12.30pm to 9.30pm

Job Summary:

This position will be managing the ongoing management of the preventative and reactive maintenance programs primarily. This role is responsible for portfolios in Singapore.

Key Result Areas

• To minimize complaints from Client.

• To understand the requirements contained within the each contract.

• To oversee daily cleaning issue & rectify the problem to prevent reoccurrence.

• To oversee a group of cleaners & ensure smooth cleaning operation.

• To report daily activities to client contact and attend monthly meetings/ conduct inspections on behalf of management for progress meetings

• To manage and coordinate site activities (contractors) for ongoing projects and oversee daily activities of site staff.

• To ensure periodic work carry out as scheduled.

• Record of additional work requested by client.

• Reactive maintenance is completed as per SLA’s and has been duly authorised by the relevant Client Representative. Service reports are filled in by the service representative, signed for accuracy by the onsite client staff and issued as supporting documentation when invoiced.

• Ensure all statutory and government rules and regulations are being adhered to within the scope of work being undertaken

• To understand contractual obligations and meet customer expectations under the agreement.

• On a weekly or as needs basis, report to the Operations Manager and discuss works that require completion. Attend weekly, or as required meetings with Operations Manager to assess current progress.

• Other duties as reasonably requested from time to time.

• Reporting

• Reports are broken down in accordance with Client guidelines, per site, and per service on a monthly basis or as determined by the Client.

Location: KK Hospital

Working Hours: Mon-Thurs 8am-6pm, Fri 8am-5:30pm

Job Purpose :

· Administer payroll and attendance, leave, roster related matters for audit trial and reporting purposes

· Prepare reports and slides for meetings as and when required by site management

· Log and attend to real-time escalation management prior to escalation to Assistant Unit Manager

· Collate and prepare information for monthly invoice and Sodexo reporting within contractual deadlines

· Manage personnel item issuance during onboarding & offboarding

· Assist with function/event only when required

Job Scope:

· Ensure timely & accurate roster assignment in relevant HR system ahead of operations

· Log and flagged out exceptions to stakeholders prior to payroll cutoff records prior to payroll cutoff

· Ensure timely invoicing (reduce unbilled revenue as much as possible)

· Log, attend and escalate service gaps and follow up till closure.

· Ensure levels of overdue debt are kept to a minimum and accurate reporting in provided within deadlines

· Ensure the need for Change controls is identified and the appropriate documents are completed accurately and on a timely basis

· Assist in function/event whenever required

· Tracking of savings initiatives and discrete work

· Provide administrative support for the operation of the department and assists Account Manager in a variety of administrative matters, including payroll and attendance/leave/roster matters (Ramco etc.)

· Maintain records and reports necessary to comply with Company, government, and accrediting agency standards, regulations, and codes.

· Maintains confidential records.

· To play a key support role in the delivery of client projects, including client liaison, contact with internal resource departments and external suppliers, and administrative work.

· To manage the administration and smooth running of client jobs, including taking responsibility for reporting, management of client communication and program participants including contact reports, maintaining up-to-date electronic and paper files

· To effectively manage suppliers to ensure the highest quality is delivered and the best price negotiated.

Any other ad-hoc projects as assigned by the Account Manager

Job Summary:

Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control. Operates the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. Required to plan production, develop seasonal offerings, maintain par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standards in the pastry and bakery section. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.

Key Responsibilities:

·      Oversees preparation process, portioning, presentation and quality of bakery products.

·      Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.

·      Manages all day-to-day operations of the pastry and bakery section of the kitchen.

·      Prepare a wide variety of goods such as cakes, cookies, pies, bread etc., following traditional and modern recipes.

·      Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.

·      Able to develop, design, and create new and exciting desserts to renew menus and engage the interest of customers.

·      Able to recognize superior quality products, presentations and flavours and ensure excellent quality throughout the dessert offerings.

·      Follow proper handling and right temperature of all food products.

·      Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.

·      Coordinate activities of cooks and workers engaged in food preparation.

·      Check the quality of raw and cooked food products to ensure that standards are met.

·      Assist in determining how food should be presented and creates decorative food displays.

·      Assist on late events and stay back for boarders’ dinner once weekly, if required.

·      Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

·      Check quality of material and condition of equipment and devices used for cooking.

·      Operates and maintains all department equipment and reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

·      Attend all scheduled employee meetings and brings suggestions for improvement.

·      Must possess a positive attitude and have the ability to work with a variety of people and co-operate with co-workers efficiently and effectively.

·      Encourage and build mutual trust, respect and cooperation among team members, and serves as a role model to demonstrate appropriate behaviours.

·      Guide and motivate pastry assistants and bakers to work more efficiently.

·      Ensure compliance to food safety and hygiene regulations at all times.

·      Any other ad-hoc duties as assigned by Superior.

Key Requirements:

·      Good knowledge of different types of pastry, desserts and cake decorating.

·      Ability to work a variety of shifts including weekends, days, afternoons and evenings.

·      Minimum 5 years of relevant bakery/ pastry and high volume food production experience in similar capacity with or without qualification.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

Role Summary

This individual will support the Innovation team in driving the digitalization of food service workflows through both ongoing and new initiatives. The role involves collaborating with multiple internal and external stakeholders to enhance digital deployment, streamline operational processes, and strengthen data-driven decision making.

Key Responsibilities:

• Participate in digitalization and innovation infrastructure upgrade projects as part of the Innovation team.

• Assist in UAT (User Acceptance Testing), pre–go-live preparations, and

implementation until project stabilization.

• Support the creation and enhancement of digital project functions and

workflows.

• Test, review, and improve UX/UI features across digital ordering and other platform interfaces.

• Monitor system compliance, utilization, and performance among users.

• Conduct regular check-ins with stakeholders to collect feedback and propose improvement plans.

• Coordinate with business and technical stakeholders to expand system adoption and maximize digital value.

• Support project documentation, reporting, and operational readiness activities.

• Perform troubleshooting and issue resolution for digital systems and tools, including:

o Identifying and diagnosing system or application issues.

o Liaising with vendors or Tech team to resolve technical problems

promptly.

o Testing and validating system fixes or updates post-resolution

o Documenting root causes, solutions, and preventive actions to minimize recurrence.

o Providing first-level support to users and guiding them through basic

problem-solving steps.

Requirements:

• Proficient in using Microsoft Office tools, particularly Excel (data analysis, pivot tables, charts, and reports).

• Meticulous and organized, especially when handling data and documentation.

• Strong time management skills, with the ability to prioritize tasks by importance and impact.

• Proactive in stakeholder communication and follow-ups to ensure project milestones are met.

• Effective interpersonal and cross-functional collaboration skills.

• Analytical mindset with interest in digital solutions and innovation.

• Understanding of UX/UI design, data analysis tools, or digital platforms

• Problem-solving attitude with the ability to handle basic troubleshooting and technical coordination.

working Location: 50 Tuas West Drive
Monday - Friday
8am-5pm

This position is responsible for overseeing the operation and maintenance of the wastewater treatment plant, advanced water treatment facility, and disposal facilities (loading / unloading) to ensure the efficient, safe, and economical treatment of wastewater, disposal of sludge and discharge of treated water.

• Manage day to day operations of wastewater treatment plant and other environmental control

facilities.

• Supervise a team of technicians in daily activities, collection of waste, unloading of solvents and

wastes, operation of wastewater treatment plant.

• Provide technical support on Environmental (ENV) incidents, account for ENV issues arises through

the operations.

• Data integrity (DI) lead for IFM team and conduct DI Gemba weekly.

• Responsible for representing the Utilities and WWTP areas for both internal and external audit

inspections.

• Management of selected projects and processes run in the IPT including planning for annual

plant shutdowns.

• Responsible for investigating incident reports, responding to relevant HazOp studies and

completion and follow-up of specific risk assessments.

• Able to analyze and troubleshoot, able to draw accurate conclusions from analysis to support

decision making and makes timely decisions for the operations.

• Develop environmental policy, guidelines and standard operating procedures (SOP).

Working Hours : 6 days work week
Working Location : Dover

JobSummary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·     Responsible for the overall daily food production and back of the house operations.

·     Maintain and enhance manpower management by daily effective communication.

·     Ensure that quality and wholesome food is served in the facility.

·     Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·     Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·     Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·     Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·     Attend weekly service meetings to improve and enhance service level.

·     Evaluate and administer manpower plans, employee training & development.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·     Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.