Total 3 job vacancies by Rb Corp Pte. Ltd.

Job description

Commercial & Revenue Performance

·       Take full ownership of restaurant and bar financial performance including revenue, profitability, and cost management

·       Drive top-line revenue through proactive sales strategies and guest engagement initiatives

·       Monitor and actively manage key performance indicators including average check, beverage capture rate, sales mix, and profit margins

·       Identify and implement revenue opportunities including promotions, activations, and partnerships

·       Develop and execute monthly sales action plans aligned with business objectives

·       Analyse business trends and implement strategies to improve performance

Beverage Program Leadership

·       Lead the development and execution of the restaurant’s beverage strategy including wines, spirits, cocktails, and premium offerings

·       Curate and regularly review wine lists and beverage menus to ensure competitiveness and profitability

·       Drive beverage sales through targeted training, promotions, and upselling programs

·       Monitor beverage cost percentages and ensure strong inventory controls

·       Develop beverage-focused experiences such as wine dinners, tasting events, and bar activations

·       Maintain strong supplier relationships and negotiate opportunities for marketing support and pricing advantages

Operations Excellence

·       Lead daily restaurant and bar operations ensuring smooth, efficient, and high-quality service delivery

·       Maintain a strong management presence on the floor during peak periods

·       Ensure service standards consistently meet brand expectations

·       Oversee reservations strategy and seating optimization to maximize covers and revenue

·       Ensure compliance with all hygiene, safety, and alcohol licensing regulations

·       Maintain high standards of outlet presentation and ambiance

Leadership & Team Performance

·       Build, lead, and develop a high-performing restaurant and bar team

·       Establish clear performance expectations and accountability standards

·       Coach managers, supervisors, and bartenders on sales performance and leadership behaviours

·       Conduct regular performance discussions and succession planning

·       Drive a culture focused on ownership, sales performance, and service excellence

·       Ensure manpower planning supports both service quality and financial targets

Financial & Cost Control Management

·       Manage labour costs through strategic scheduling and productivity management

·       Oversee inventory management and purchasing controls

·       Ensure strong controls over beverage stock, wastage, and variance management

·       Monitor P&L performance and implement corrective actions where necessary

·       Support annual budgeting and forecasting processes

Qualifications & Experience

·       Diploma or Degree in Hospitality Management or related field

·       Minimum 4–6 years of progressive restaurant or bar management experience

·       Strong beverage knowledge including wines, spirits, and cocktail programs preferred

·       Demonstrated ability to drive sales and manage financial performance

·       Strong leadership presence with excellent communication skills

·       Commercially minded with strong analytical ability

·       Ability to work flexible hours including evenings, weekends, and public holidays

As a Cook in Intercontinental Robertson Quay’s Culinary Team, you will play an essential role in supporting the daily operations of our dynamic kitchen. We are looking for a dedicated culinary professional who takes pride in food preparation, consistency, and upholding the highest standards of hygiene and safety.

In this role, you will be responsible for preparing ingredients, cooking dishes in accordance with recipes and brand standards, and ensuring mise en place is always ready for service. You will collaborate closely with the Chef de Partie and broader kitchen team, assisting with plating, storage, and kitchen organisation to maintain a smooth workflow. Your commitment to learning, teamwork, and attention to detail will be key in supporting the overall guest dining experience.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

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

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

People

• Provide support in daily operations and mise en place to ensure smooth kitchen workflow.
• Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.
• Build strong working relationships with colleagues and contribute to a positive, team-oriented culture.
• Attend and actively participate in daily briefings, scheduled meetings, and training sessions.
• Support senior chefs in training and guiding junior team members in recipes, hygiene, and kitchen practices.

Financial Returns

• Assist the kitchen leadership team in controlling food costs by following portion controls and reducing waste.
• Use ingredients, equipment, and resources efficiently to support profitability.
• Handle kitchen tools and equipment responsibly to prevent unnecessary costs or damage.
• Support inventory management by ensuring correct storage, rotation, and labelling of ingredients.

Guest Experience

• Prepare, cook, and present dishes according to recipes and portion standards, ensuring quality and consistency.
• Ensure buffet and display set-ups are completed in advance and meet hotel and brand standards (Breakfast team and Intercontinental club lounge).
• Assist in plating, decoration, and presentation to deliver authentic Italian flavours with attention to detail for Publico Ristorante.
• Communicate politely and courteously with colleagues and, where required, with guests.
• Take pride in contributing to a memorable dining experience at Publico Ristorante.

Responsible Business

• Adhere to food safety, hygiene, Occupational health & safely, and brand standards in all kitchen practices.
• Maintain cleanliness and organisation of your workstation at all times.
• Ensure uniforms are clean, tidy, and in compliance with grooming standards.
• Take immediate action to correct hazards and report safety risks to supervisors.
• Log and report any incidents or accidents in accordance with hotel procedures.
• Support sustainability initiatives by reducing food waste, conserving energy and water, and handling ingredients responsibly.

Accountability

The Cook is accountable for preparing and presenting dishes in accordance with recipes and brand standards, supporting the smooth daily operations of the kitchen. This role ensures consistency in taste, quality, and presentation while maintaining food safety and hygiene practices. By working efficiently and supporting senior chefs, the Cook contributes to the overall dining experience and success of the culinary team.

What we need from You

• Completion of a high school diploma or equivalent; a Certificate or Diploma in Culinary Arts is an advantage.
• 1–2 years of experience in a kitchen or culinary role, ideally within a high-volume restaurant or hotel environment.
• Basic knowledge of food preparation, kitchen operations, and food safety standards.
• A passion for food with a willingness to learn and grow under the guidance of senior chefs.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Strong attention to detail with a commitment to maintaining consistency, quality, and presentation.
• Positive attitude, reliability, and flexibility to adapt to different shifts and operational needs.

How do I deliver this

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

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

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

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

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

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

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

WHAT WE OFFER

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

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

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

About us

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

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

About Publico Ristorante

"PUBLICO," is best described as Singapore’s destination gourmet playground for Italian food, drinks, entertainment and lifestyle. Composed of an eat-in or grab-n-go morning, lunch and daytime gourmet delicatessen that then transforms into an Italian Aperitivo vintage cocktail bar and decadent dessert bar every evening, this Restaurant and Bar brings something to Singapore that the city has not yet seen.

Your day to day

A Pastry Chef De Partie assists in overseeing and directing all aspects of the operation of the pastry kitchen, and in providing functional assistance; coordinating activities and functions with other heads in the food and beverage department.

Kitchen Operation

• Ensure consistent and smooth running of food production
• Ensure effective stock purchase, its receipt and storage
• Production of menu items for all outlets including bakery items, amenities and garnishes
• Ensure that working areas are always kept clean
• Assist other kitchen staff as need arises
• Perform other administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of desserts – in quality, quantity and safety
• Ensure all desserts are prepared according to specification and served at the correct quality, portion size, and temperature
• Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
• Manage food logs
• Monitor the quality and quantity of food prepared
• Assist in ordering of products, and preparing employee cooks
• Report the need for maintenance to appropriate staff
• Manage production of outlet preparation. Communicate with Outlet Chef when items are low and need to be replenished
• Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment, properly and safely
• Meet with the Chef team to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day

Guest Experience

• Work towards exceeding customer’s expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Deliver food of high standard and in accordance with departmental standards and procedures
• Grooming is impeccable and in accordance with ICSRQ personal presentation standards
• Outlet equipment is clean
• Equipment is sorted and stored

People

• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Establishes and maintains effective employee working relationships
• Give appropriate support or guidance to members of kitchen when need arises
• Resolve possible disputes within the kitchen and report any unresolved
• Promote good team spirit regularly
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as schedule

Accountability

Report to Sous Chef and Executive Chef

What we need from you

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Problem solving and training abilities.
• High school graduate and above, formal pastry & dessert making qualification preferred
• At least 3 years’ experience in pastry production.

What we offer

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

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

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

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

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