Total 62 job vacancies by Sodexo

Key Result Areas

·      Answer all incoming calls for offices in Singapore

·      Ensure the console is kept up to date

·      Check New Starter and Exit spreadsheet and update as required.

·      Contact Managers of new starters to determine extension of new starter

·      Liaise with team assistants to ensure updated team lists are sent through regularly

·      Liaise with Managers to obtain relevant client information for their respective teams.

·      Reflect a professional and courteous profile for MMC

·      Open, date-stamp, and sort mails by business/ department. Place in pigeonholes for scanning team.

·      Record all incoming Registered/Express Post mail

·      Prepare and list cheques as per cheque handling procedures required by Finance

·      Dispatch and retrieval of archive boxes from external supplier

·      Prepare consignment notes for international mail satchels and freight

·      Prepare local Post manifest totalling daily outgoing mail

·      Provide relief coverage for Mailroom and FOH roles when required

·      Understand the EMS system in conjunction with visitor registrations and issuing of passes

·      Any other facilities tasks related to smart office as directed by the Facilities Manager

Working Location : Dover
6 Days work week

Job Summary:

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 communicationand 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 co-ordinating 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.

Key Requirements

·     Minimum 8-10 years’ 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.

·     Team player.

·     Maintaining culinary standard up to company’s requirements.

Help create a home away from home

About the job
Opportunity for fitness industry professionals to join our Team on a multi-site basis as a Health & Lifestyle Coordinator in Greater Australia portfolio.

This is a casual Fly In, Fly Out role from Brisbane on different Roster types either 2:2 or a 2:1 Roster.

You will be responsible for facilitating group stretching sessions and motivating employees, as well as individual health management and wellness counselling. You will be in charge of developing and coordinating sporting and social events, group exercise sessions (i.e. walking groups and circuit classes), wellness and health promotion programs, and physical rehabilitation programs for injured employees. You will also be responsible for the design and delivery of injury prevention programs and initiatives.

About you
As a health and lifestyle role model, you will be in charge of leading and taking responsibility for all health and lifestyle issues at our villages. It is essential that you have the below experience, skills and qualifications:

• Certificate III & IV in Fitness (nationally recognised), 
• National Accreditation as a qualified fitness instructor (e.g. Fitness Australia),
• CPR and Apply First Aid certification,
• current Manual Driver’s Licence (Class C)
• Ability to lead or teach Yoga or Mat Pilates classes is advantageous but not essential
• Experience in delivering a variety of group fitness classes
• Ability to organize and oversee the running of multiple health/recreation projects and programs
• Strong interpersonal and communication skills 
• Demonstrated excellence in providing high quaility customer service

Why Choose Sodexo

We believe the more diverse we are, the stronger we are. No matter your background, we will do all we can to help you thrive. We are committed to promoting equal opportunities, valuing diversity and creating an inclusive working environment for all our employees. 

At Sodexo we are a proud Equal Opportunity Employer and encourage applications from all applicants regardless of age, race, sex, ethnicity, religion and beliefs and people with disabilities.

We offer a competitive salary, many development opportunities and a great recognition program!’

About Sodexo

Sodexo was founded over 50 years ago and is a leader in delivering Quality of Life services which is backed by nearly 465,000 employees in 80 countries across the globe.  We provide a range of services at remote locations across Australia, servicing both on-shore and off-shore sites, in difficult and challenging environments.

Purpose of Job

Mainly Support CR and DE&I Lead in the following areas:

• Food Waste Management

• Sustainable Eating

• Social Impact

• Responsible Sourcing

• Single-Use Plastics Reduction

• Carbon Footprint Reduction

• Gender Empowerment

• Inclusive Hiring of Persons with Disabilities

Job Responsibilities:

• Enhance capacity of Operations teams to validate and analyse food waste data

• Work with Operations and Food Platform teams to track and increase plant-based offerings in menus

• Contribute to Servathon (employee-driven fundraising and volunteering committee) planning and activities

• Market scanning to collate list of potential vendors who align with responsible sourcing principles, as well as providers of sustainability-related services such as food waste and plastic recycling

• Work with Supply Management on sustainability-related procurement data for carbon emission calculations

• Work on gender and inclusive hiring-related initiatives

• Support CR Lead in client projects to further embed sustainability and DE&I in our food and facilities management offerings

• Create sustainability and DE&I-related communications – e.g. case studies, thought leadership articles and videos, social media posts etc. with Marketing and Brand & Communications teams

• Coordinate sustainability and DE&I award applications

• Participate in special sustainability projects – e.g. sustainability knowledge and communications capacity building for senior leaders, develop regionally-relevant carbon expertise, partnership with sustainability-focused vendors

• Any other task assigned relating to Marketing Department

Requirements:

• Diploma or Degree in Business, Sustainability or related fields

• Previous internship or project exposure to sustainability and/or social impact work will be a plus

• Familiar with MS Office Suite, especially Excel and PowerPoint

• Good interpersonal, communication and writing skills

• Strategic thinker, planner and organizer with attention to detail

• Strong passion for sustainability and social impact work

Working Location : Central

Working Hours : Mondays to Fridays, 7am-4:30pm/9am-5:30pm (rotating shift)

Job Purpose :

Collect cash/coupons transaction from daily meals served and maintain the upkeep of the front of house.

Job Scope:

· Establish and collect payment for each sale by ringing into the Point of Sales machine.

· Maintain and upkeep the POS machines and report any fault or discrepancies in the machine’s performance.

· Handle customers’ feedback duly and ensure that all actions taken are reported to the Senior Cashier after each meal.

· Prepare coffee and tea in urns provided for food service during all meals.

· Ensure the continuous supply of beverage (hot/cold), drinking cups and stirrers at the beverage counters and display chillers.

· Assist in month-end stock taking and closing of inventory.

· Responsible and accountable for the float and cash collection of daily sales transactions at the end of the day.

· Responsible for the end of day transaction report to the Unit Manager.

· Ensure that the front of house including walls, floors, dining facilities (tables and chairs), counters, display chillers, beverage counters, check-out points are clean and tidy.

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

· Ensure that all of the following is ready for service at 15 minutes before meal times in terms of food served according to the menu planned, food garnishing, counter temperature, food displays, serving gears, merchandising posters, and price tags.

· Ensure that all food counters and displays are clean and tidy at all times.

· Ensure that all customers are served promptly and duly.

· Ensure that all areas around food counters are clean and spotless including floors, walls, counters and equipment.

· Ensure that food served during meal times are prepared and dished out according to the hygiene and safety regulations required by corporate standards and governmental regulations.

· Serve food in the assigned plates or holding receptacles in the portions approved by the client to customers during meal times.

· Handle customers’ feedback duly and ensure that all actions taken are reported to the Unit Manager after each meal.

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

· Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

· Perform all other duties as and when assigned by Unit Manager

Working Location: Central

Working Days: Mon-Fri

Working Hours: 7am - 4:30pm or 8am - 5:30pm

Job Summary:

Ensure the smooth operations of the dishwashing department and that all kitchen ware and crockery is clean and sanitized for safe use in food service.

Key Responsibilities:

• Manage and maintain food service clearing system so that it works effectively during meal times.
• Ensure that all soiled wares are collected duly, cleaned, washed and sanitized for use in all other department.
• Ensure that all equipment and facility in the dishwashing department is managed effectively by proper usage and maintenance.
• Perform duties to keep all areas including kitchen, dishwashing area, clean and sanitize including floors, walls, dishwashing machines and equipment, storage equipment/ shelves and other light equipment.
• Remove food wastes from waste receptacles thereafter clean and sanitize bins.
• Ensure that all work is carried out safely according to industrial safety requirement regulated in-house and governmental regulations.
• Responsible for all use and security of cleaning chemicals used in the catering facility and to wear the uniform that is provided and to maintain a neat and professional appearance at all times.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Performs any other duties as directed by the Supervisor.
• Mopping with Chemicals, Cleaning of mirrors, Basin & WC & etc. Replenish of Toiletry Supplies (Female & Male Toilet Area)
• Cleaning & Scrubbing of stubborn stains & Machine Wash & Degreasing of floor (if necessary) - (Toilet Area, Assembly Area, Kitchen, Food & Cooking Area, Dry Store, Dining and Surrounding Area)
• Interior / External Cleaning & Polishing of Dishing Machine
• Cleaning & Sanitizing of Food Containers / Others
• Cleaning of AGV Wheels

Job Purpose:
The Senior Executive, Food Procurement will support the Head of Supply Management in overseeing procurement activities for food and related categories. This role involves strategic sourcing, supplier negotiation, contract management, and stakeholder engagement to ensure consistent supply, quality, cost optimization, compliance, and innovation. The role also supports food service operations, menu planning, and mobilization/tender activities.

Job Requirements:

1. Category & Strategic Sourcing

• Manage designated food categories (fresh, frozen, ambient, beverages, condiments, etc.).
•  Conduct category planning, spend analysis, demand consolidation, and supplier market research.
•  Develop sourcing strategies based on cost optimization, quality, ESG/CSR alignment, and operational requirements.
•  Lead RFI, RFQs, RFPs, and tender exercises including preparation, evaluation, recommendation, and award process.
•  Coordinate with cross-functional teams (Operations, Culinary, Finance) during sourcing and evaluation.

2. Supplier & Contract Management

• Negotiate pricing, payment terms, supply conditions, rebates, and delivery terms with suppliers.
•  Draft, review and manage supplier contracts in alignment with Sodexo’s legal, ethical, and procurement policies.
•  Monitor contract validity, track key milestones, and ensure timely renewal or retendering.
•  Ensure compliance with procurement procedures and food safety standards (HACCP, AVA/SFA, HSE, etc.).

3. Operational & Compliance Support

• Support day-to-day operations with purchasing advice, supplier troubleshooting, and emergency sourcing.
•  Manage purchase requisitions, manual purchase orders, and documentation for non-catalogue food items.
•  Monitor delivery performance, follow up on outstanding orders, and resolve fulfilment gaps.
•  Address site complaints, non-conformance, product recalls, and claims resolution with suppliers.
•  Prepare and provide documentation and support during internal/external audits and risk reviews.

4. Vendor Evaluation & Performance Management

•  Establish KPIs for supplier performance, conduct quarterly or annual vendor reviews.
•  Maintain approved vendor list (AVL) and propose updates based on performance and audit feedback.
•  Collaborate with HSE and Culinary teams to ensure food vendors meet Sodexo standards.

5. Cost Savings, ESG, & Process Improvement

•  Drive cost-saving initiatives through strategic sourcing, re-bidding, product substitution, or bundling.
•  Track and report savings based on procurement-led initiatives.
•  Lead or support sourcing decisions that incorporate sustainability goals such as reducing carbon footprint, waste minimization, or ethical sourcing (e.g., fair trade, cage-free, local sourcing).
•  Promote responsible sourcing practices by engaging suppliers who meet Sodexo’s ESG and CSR criteria.
•  Support initiatives aligned with Sodexo’s Better Tomorrow Plan and corporate
• sustainability framework (e.g., reduction of single-use plastics, food waste programs, plant-based innovation).

6. Project, Tender & Business Development Support

•  Support food-related procurement for new business mobilization, tenders, and transitions.
•  Work with Business Development team to prepare pricing support, supplier proposals, and compliance documentation.
•  Participate in kick-off meetings, transition planning, and early operations ramp-up.

7. Data, Reporting & Systems

•  Maintain accurate data in procurement systems (ERP, vendor database, contract logs).
•  Prepare procurement dashboards, cost tracking, and spend reports for management review.
•  Ensure supplier pricing is updated and catalogues are maintained accurately in the system.
•  Monthly Inflation report

Job Summary:

Assist in the kitchen operations in areas of food preparation and processing, cleaning and sanitation. Ensure the smooth operations of the dishwashing department and that all kitchen ware and crockery is clean and sanitized for safe use in food service.

Key Responsibilities:

· To assist in daily food preparation assigned by the Head Chef.

· Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

· Perform duties to keep all areas of the kitchen clean and sanitized including floors, walls, drains, food processing equipment, cooking utensils and other light equipment daily and periodically.

· Manage and maintain food service clearing system so that it works effectively during meal times.

· Ensure that all soiled wares are collected duly, cleaned, washed and sanitized for use in all other department.

· Remove food wastes from waste receptacles thereafter clean and sanitize bins.

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

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

· Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

· Performs any other duties as directed by the Head Chef.

Work Location: Tampines
Working Hours: 7am-4:30pm
Working Days: Mon-Fri

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.

Key Requirements:

• Minimum 3-5 years’ experience in similar capacity with or without qualification.

Job Duties:

• Perform site inspections based on inspection blueprint and prepare reports for submission.
• Monitor, review and provide feedback to ensure adequacy and effectiveness of the program including but not limited to inspection checklist, inspection blueprint etc.
• Evaluate and monitor the effectiveness, timely closure of corrective and preventive actions from the inspectorate program.
• Maintain data and prepare reports/dashboards (analysis and performance) for daily/monthly/quarterly/yearly submission.
• Attend meetings to report status on inspections when required.
• Where required, conduct training and/or coaching for findings.
• Partner with the Operations leadership, Facilities Management (FM) and Food Services (FS) teams in delivering a continual improvement and safety culture with the goal of zero harm.
• This role may be required to support Singapore and Malaysia (Cluster) HSE Roadmap and Safety Improvement Plan (SIP) initiatives.
• Any other duties as assigned by reporting officer or CLC.

Job Requirements:
•Diploma and/or WSH level A or B qualification

•Entry level or relevant experience in Occupational Safety and Health with knowledge of local regulations relating to Occupational Safety and Health, preferred but not essential

•Operational knowledge and experience in facility management/food services preferred.

•Able to engage and collaborate with cross functional stakeholders across sites.

•Good planning, organizing, communications and interpersonal skills and able to work under minimal supervision.

•Highly motivated and focussed individual who is outcome orientated and a team player.

•Must be proficient in Microsoft Office (Excel, PowerPoint, Word).

•Fluent in English (written/spoken), other languages a plus (Mandarin, Malay).

•Able to travel to multiple sites as per schedule.

Within Western Australia, Sodexo is responsible for the operations, maintenance, and refurbishment of non-process infrastructure to clients within the mining and oil & gas sector. Sodexo plays a critical role in ensuring the resource sector can operate by providing quality catering, hospitality, and facilities maintenance services.

Sodexo are looking to bring on several Asset Verifiers to assist our Facilities Maintenance teams on remotes sites in the Pilbara.

We need ambitious, high-energy people with a passion to learn, develop and grow alongside the team. The ideal candidate will have a natural eye for detail, whilst being technology proficient and process orientated. You will be proficient, methodical and can collect amounts of data whilst inspecting facilities of a large scale. Candidates will also enjoy interacting with customers.

The roles will be on 8:6 roster, FIFO from Perth and travel throughout various sites within the Pilbara will be required. Training on Sodexo systems will be provided. These positions are full time, permanent roles.

Main duties include:

• Direct interface with customers to coordinate inspection times
• Carry out all activities in a professional and respectful way
• Physical inspection of property varying in size, scale, and type
• Capture and record large of amounts of data using a tablet-based app technology
• Adhering to the auditing process and procedures already in place
• Ensure all work is performed in a timely and detailed orientated manner

Job Purpose:

To supervise Food and Beverage staff, carry out financial reporting alongside with the Unit Manager, rotas and functions management. Maintain effective control of Food & Beverage Services on site. Responsible for preparing and/or cooking the Food & Beverage menu. Purchasing, ordering and basic stock control.

Job Scope:

• Monitor portioning and ensure quality food preparation to control food, beverage and other supplies costs.
• Communicate all inventory and supply needs to Unit Manager and/or Head Chef.
• Ensure cleanliness of food outlet area; stock and prepare food items as required.
• Monitor cleaning rotation schedule on the daily basis. Implement and enforce FIFO at all times.
• Ensure that all F&B staff deliver excellent customer service and that they adhere to service standards.
• Ensure that F&B staff adhere to safety and general procedures as outlined in SEQ policy
• Ensure the F&B service meets business needs and standards and ensure any vending machines are full and assist with filling vending machines. Ensure adherence to cash handling and finance procedures.
• Ensure tight control of stock and minimise wastage.
• Assist in the development and delivery of staff training which is consistent with business needs.
• Verify and supervise line staff and that work are prepared for the next day.
• Facilitate conflict resolution and assist the team with Cashier and Cook duties during high volume times.
• Complete daily paperwork promptly.
• Track and prepare all schedules to maximize productivity and keep labor costs within budget.
• Any other duties as may be required by the Unit Manager or the Management.

Skills, Knowledge & Experience

• Minimum Diploma in Food & Beverage Management or equivalent.
• Possess at least 2 years of supervisory experience. Previous experience in Food & Beverage is a plus.
• Proficient in POS cash register software and Microsoft Office (Word, Excel).
• Able to lift/carry supplies/equipment weighing up to 50 lbs.
• Excellent communication and leadership skills and able to work independently with minimal supervision.
• Able to demonstrate good judgment when dealing with clients and staff.

The role requires Mandarin proficiency for communications with China-based clients.

Work Location: Changi Business Park or Metropolis (Buona Vista)
Working Hours: 8:30am-6pm Mon-Fri

Job Summary:

· Receptionists must be smartly attired to project Client’s Corporate image.

· Answer switchboard within 3 rings to all incoming telephone calls and ensure that all messages are directed to the right recipients.

· Perform reception service in an efficient, professional and courteous manner

· Greet, receive, inform and guide on-site visitors arriving at the main reception desk

· Welcome trainers and give them folders and meeting room keys. Issue trainers passes on confirmation of their identities. Give WiFi codes.

· Maintain a visitors/participants log to sign in and sign-out

· Arrange the host to receive their visitors

· Issue visitor passes on confirmation of their identities

· Provide administrative support such as photocopying, faxing, providing wifi codes, etc. to all visitors, guests, participants and trainers

· Managing relevant record and compliance to security procedures, and responsible for issuing ID badges and tracking and ensuring their return

· Contribute to achieving strong customer relationships by focusing on responsiveness and communications as well as on meeting and/exceeding customer’s expectation

· Mailroom Service - Receive mail from Singapore Post, courier services which will then need to be sorted for the occupants. 

·  Ensure the cleanliness and upkeep of the area/lounge to reflect the Client’s Corporate image; if necessary, call the cleaning services

·  Handle Help Desk on all user request

·  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.

· Support Client’s Event Management team with meeting room reservation and arrangements. Daily equipment check in conjunction with meeting room support.

· Answer all incoming calls for offices in Singapore

· Ensure the console is kept up to date

· Check New Starter and Exit spreadsheet and update as required.

· Contact Managers of new starters to determine extension of new starter

· Liaise with team assistants to ensure updated team lists are sent through regularly

· Liaise with Managers to obtain relevant client information for their respective teams.

· Reflect a professional and courteous profile for client

· Open, date-stamp, and sort mails by business/ department. Place in pigeonholes for scanning team.

· Record all incoming Registered/Express Post mail

· Prepare and list cheques as per cheque handling procedures required by Finance

· Dispatch and retrieval of archive boxes from external supplier

· Prepare consignment notes for international mail satchels and freight

· Prepare local Post manifest totalling daily outgoing mail

· Provide relief coverage for Mailroom and FOH roles when required

· Understand the EMS system in conjunction with visitor registrations and issuing of passes

· Any other facilities tasks related to smart office as directed by the Facilities Coordinator

Knowledge, Skill and Abilities Required

· Minimum a Diploma in Facilities Management or its equivalent

· A proven background in the field of facility or similar related discipline

· Working knowledge of the statutory requirements and their application in OH&S and knowledge of government agencies and key client framework

· Computer literate in Microsoft Office and Access

· Excellent time management and teamwork skills

· Commitment to continuous improvement and best practice

· Excellent grooming and personal hygiene standards

· Self-motivated and lateral thinking

· Languages: English Fluent. Bilingual will be advantageous.

Job Summary:

This role is the primary link between operations, project management and finance; therefore strong interpersonal skills, the ability to manage multiple priorities and flexibility are crucial.

Key Responsibilities:

■    Ensure that all project cost activities such as data collection, field estimating, productivity analysis and budget forecasting comply with company and client requirements.

■    Coordination of all aspects of developing cost estimate, cost monitoring and control reporting for projects in cooperation with project coordinators

■    Supports project teams to ensure costs are controlled within Budget and that cost control is maintained from inception to completion.

■    Proactively identifies changes that have a commercial implication and ensures that project changes are tracked and reported.

■    Calculates and validates the incurred costs of materials, contracts and labour.

■    Analyse cost trends, Analyse and review cost forecast, prepare monthly cost reports for individual projects as well as projects portfolio.

■    Develops and implements requirements for cost recording, reporting, and analyzing standards, programs, and reports. Performs performance monitoring and control functions

■    Creates and implements quantity measurement systems for given processes, analyzes performance metric results, and identifies improvements

■    Analyzes variances in cost performance against the plan

■    A strong focus on attention to detail to produce high quality, accurate and timely deliverables to meet deadlines

■    Provides support to project teams to control costs within approved budgets and financial authority limits.

■    Assess cost effectiveness of products, projects or services, tracking actual costs relative to bids as the project develops

■    Prepare cost and expenditure statements and other necessary documentation at regular intervals for the duration of the project

■    Any adhoc duties as assigned by superior

Key Requirements:

■    Strong analytical skills and oral and written communication skills

■    Concern for Quality

■    Analytical Thinking

■    Information Seeking

■    Taking the Initiative

■    Teamwork

■    Proficiency with Microsoft Excel