Total 56 F&B / Tourism / Hospitality job vacancies in Telok Gong

Implements high standards for all aspects of life-safety, loss-prevention, unit owner identity, and privacy protection. Operates within the constraints of the residences budget. Provides timely reporting of financial performance and projections to the Board. Manages luxury condominium facilities and all departments working within the building, including physical plant with attention to protection of the investment and plans to increase its value through superior care. Serves as a Liaison to Association shared services Directors (e.g., Loss Prevention, Human Resources, Accounting, Housekeeping). Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment.  Implements training programs related to property management reinforcing constant quality service. Continuously identifies and corrects building and service defects while providing increase in value. 

Managing Property Operations

• Works with the Guidance team to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution.
• Reviews Owner engagement survey and prepares yearly action plan comment cards, guest satisfaction results and other data to identify areas of improvement.
• Adheres to the four pillars of Operational excellence: Owner and employee engagement, financial excellence and Property Management 
• Evaluates if the Operations Team meets service needs and provides feedback to the operations team.
• Participates in public space walk-throughs with Engineering and Housekeeping to ensure public space and back of the house areas are well maintained, and preventative maintenance processes are in place.
• Tours building on a regular basis speaking with associates, owners, and Board of Directors to understand business needs and assess operational opportunities.
• Works with team to put sustainable work processes and systems in place that support the execution of the strategy.
• Reviews reports and financial statements to determine whether the residential property is performing against the budget. 
• Communicates a clear and consistent message regarding departmental goals to produce desired results.
• Manages luxury condominium facilities and all departments working within the building, including physical plant with attention to protection of the investment and plans to increase its value through superior care. 
• Serves as a Liaison to Association shared services Directors (e.g., Loss Prevention, Human Resources, Accounting, Housekeeping).
• Identifies and corrects building and service defects while providing an increase in value. 
• Implements high standards for all aspects of life safety, loss prevention, unit owner identity, and privacy protection. 
• Maintains complete inventory of: Unit owners’ information, parking and storage spaces, monthly Association common dues, Owners’ monthly/quarterly newsletter, hotel features, services, and hotel restaurant food concepts and information.
• Maintains complete knowledge of and complies with all hotel and residence policies and procedures.

Leading Operations Teams

• Verify associates are treated fairly and equitably.
• Celebrates successes and officially recognizes the contributions of team members.
• Fosters associate commitment to providing excellent service, participating in daily stand-up meetings, and models desired service behaviors in all interactions with guests and employees.
• Develops and executes the necessary decisions to keep property moving forward toward achievement of goals.
• Implements training programs related to property management reinforcing constant quality service. 

Managing Relationships with Property Stakeholders

• Attends owners and Board meetings and provides monthly reports and financial statements to the Board of Directors. 
• Establishes strong relationships with all owners and their Board of Directors to maintain a successful residential community. 
• Promotes constructive collaboration through education, communication, and innovation. 

Managing Profitability

• Works with direct reports to determine areas of concern and establish ways to improve the departments’ financial performance.
• Prepares and operates within the constraints of the residences’ annual budget.
• Identifies key drivers of business success and keeps leadership focused on the critical few to achieve results.
• Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target resident owner and employees and provides a return on investment.
• Provides timely reporting of financial performance and projections to the Board.
• Guides the Board on appropriate property management requirements and governance compliance. 

Managing the Owner Experience

• Creates an atmosphere in all Residential common areas that meets or exceeds owner’s expectations.
• Champions the brand’s service vision for product and service delivery and ensures alignment amongst the leadership teams.
• Verifies core elements of the service strategy are in place to produce the desired results.
• Establishes and maintains open, collaborative relationships with direct reports and entire operations team. Ensures direct reports do the same for their team.
• Interfaces with customers (e.g., owners, vendors, guests), on a regular basis to obtain feedback on quality of product, service levels, and overall satisfaction.
• Handles owner’s complaints by following the instant pacification procedure and verifying guest satisfaction.

Managing and Conducting Human Resources Activities

• Facilitates the development of creative solutions to overcome obstacles and manages the implementation to continually improve guest satisfaction results.
• Verifies that employees are treated fairly and equitably.
• Verifies that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).
• Fosters associate commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with owners, their guests, and employees.
• Incorporates owner satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Solicits employee feedback, utilizes an “open door policy” and reviews employee satisfaction results to identify and address employee problems or concerns.
• Verifies that property policies are administered fairly and consistently; disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
• Champions change manages the implementation of brand and regional business initiatives and communicates follow-up actions to the team, as necessary.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

[Universal Studios Singapore]

Job Responsibilities:

Culinary Operations & Support:

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.

• Support menu planning initiatives and ensure proper implementation of recipes and standards.

• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.

• Monitor the progress and development of cooks and provide guidance where necessary.

• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.

• Assist in monitoring food costs and ensuring efficient utilisation of resources.

Food Safety, Hygiene & Compliance:

• Ensure compliance with hygiene, HACCP, and workplace safety standards.

• Enforce kitchen operating procedures and sanitation guidelines.

• Maintain a safe, clean, and organised kitchen environment at all times.

Guest Satisfaction & Service Excellence:

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

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

• Minimum 5 years of culinary experience. Western Cuisine experience in a hotel/QSR environment will be an added advantage

• Prior supervisory experience is preferred.

• Proficient in Microsoft Office applications.

• Knowledge of HACCP.

• Good interpersonal, communication, and supervisory skills.

• Strong leadership and team supervision capabilities.

• Good operational planning and organisational skills.

• Sound understanding of food cost control and inventory management.

• Strong problem-solving and decision-making abilities.

• Ability to work effectively in a fast-paced, high-pressure environment.

• Able to perform shift work, and willing to work during weekends/public holidays.

The Palawan @ Sentosa

Located on Palawan Beach, Sentosa Island, The Palawan @ Sentosa is Shangri-La Group’s first standalone lifestyle and entertainment precinct. Extending our signature hospitality beyond the hotel setting, we bring the colourful joys of life to the shore, drawing on decades of expertise in hospitality, Food & Beverage,and family offerings.

Designed as avibrant beach wonderland and home to several new-to-Singapore attractions, The Palawan @ Sentosa brings families and friends together, with highlights such aselectric go-kart racing, beachside mini golf, as well as family-friendly and adults-only beach club experiences, all in one destination.

Join us and be part of a team delivering memorable moments for our guests.

Job Summary

As a Food & Beverage Service Crew member at The Palawan @ Sentosa, you will deliver welcoming, high-quality service to guests while supporting daily operations and ensuring smooth functioning of your work area to create exceptional guest experiences.

As the Food & Beverage Service Crew we rely on you to:

• Deliver friendly and attentive food and beverage service to guests to enhancetheir satisfaction and experience
• Manage assigned work sections efficiently to maintain smooth daily operations of the F&B Outlet
• Collaborate with team members to prepare and serve food and drinks according to quality standards
• Monitor guest needs and respond promptly to requests or concerns to improveservice quality
• Maintain cleanliness and organization in your work area to ensure a safe andpleasant environment
• Follow all food safety and hygiene procedures to uphold the highest standards of food quality
• Adapt to varying schedules to meet operational demands

We are looking for someone who

• Experience working in a restaurant or bar environment to effectively handle service tasks
• Passion for food and beverage service demonstrated through consistent delivery of quality guest interactions
• Strong communication skills to engage positively with guests and team members
• Commitment to maintaining high standards of food quality and guest service

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals

If you are the right person, what are you waiting for? Click the apply button now.

The Palawan @ Sentosa

Located on Palawan Beach, Sentosa Island, The Palawan @ Sentosa is Shangri-La Group’s first standalone lifestyle and entertainment precinct. Extending our signature hospitality beyond the hotel setting, we bring the colourful joys of life to the shore, drawing on decades of expertise in hospitality, Food & Beverage,and family offerings.

Designed as a vibrant beach wonderland and home to several new-to-Singapore attractions, The Palawan @ Sentosa brings families and friends together, with highlights such aselectric go-kart racing, beachside mini golf, as well as family-friendly andadults-only beach club experiences, all in one destination.

Join us and be part of a team delivering memorable moments for our guests.

We are looking for a Food & Beverage Hostess.

Job Summary

As a Hostess at The Palawan @ Sentosa, you will manage guest bookings and deliver attentive service to restaurant guests, ensuring a welcoming and enjoyable dining experience in a vibrant outdoor setting.

As the Hostess, we rely on you to:

• Manage daily food and beverage guest bookings accurately to optimize seating and service flow
• Operate the F&B POS system efficiently to support booking and guest service processes
• Communicate clearly and engage warmly with guests from diverse international and domestic backgrounds to enhance their dining experience
• Maintain organized and up-to-date booking records to support smooth outletoperations
• Identify and implement opportunities to improve guest satisfaction and overallservice quality
• Collaborate with team members to create a positive and memorable experience for all guests
• Adapt to working in outdoor dining environments and flexible shift schedules

We are looking for someone who:

• Experience working in Food & Beverage service, preferably in a restaurant or bar environment
• Ability to work in outdoor dining areas
• Has strong guest communication and engagement skills, with exposure to interacting with both international and domestic travellers, as our Attractions is an international destination
• Willing to work on shift

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals

If you are the right person, what are you waiting for? Click the apply button now!

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore’s best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Preparing of menu items
• Cleaning up station and taking care of leftover food
• Handling stock inventory appropriately

What to expect:

• 5 day work week
• Transport from Harbourfront MRT
• Join a dynamic, young and fun loving service team
• Amazing daily views of Singapore's most idyllic stretch of beach
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore’s best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Job Summary:
We are seeking a detail-oriented, people-focused and results-driven Assistant Manager, Service Excellence & Learning & Development to join our Hospitality team. This role is responsible for driving service excellence and learning initiatives across Hotels and Food & Beverage operations, ensuring consistent service standards, quality delivery, and impactful training programs. You’ll play a key role in cultivating a strong service culture, enhancing guest experience, and building organizational capability through effective learning and development strategies.

Key Responsibilities:

1. Service Audits & Compliance

• Partner with operational departments to plan and facilitate service audits across Hospitality operations (Hotels and F&B).
• Analyze audit findings to identify service gaps, compliance risks, and improvement opportunities.
• Establish corrective action plans, service standards, and targeted training programs to support service quality and performance improvement.
• Ensure compliance with safety and hygiene standards across all training activities and operational processes.

2. Guest Experience & Service Excellence

• Review and analyze guest feedback from multiple platforms, including surveys, online reviews, and internal feedback channels.
• Develop and implement service improvement initiatives and action plans to enhance guest satisfaction and experience.
• Identify service-related training needs and collaborate with operational leads to deliver targeted soft skills and service workshops.

3. Learning & Development Delivery

• Partner with departments to design, review, and enhance ongoing training programs aligned with operational and business needs.
• Lead onboarding programs and brand or service culture training to foster a proactive, guest-centric mindset.
• Facilitate Hospitality training programs, including Service Standards, Guest Experience, and Product Knowledge.
• Guide and coach operational leaders in developing effective on-the-job training (OJT) within their respective functions.
• Design and develop ad-hoc learning materials to address learning needs (i.e. workshops, PowerPoint, EDMs).
• Lead onboarding programs and brand or service culture training to foster a proactive, guest-centric mindset.
• Facilitate Hospitality training programs, including Service Standards, Guest Experience, and Product Knowledge.     
• Guide and coach operational leaders in developing effective on the-job training (OJT) within their respective functions.
• Design and develop ad-hoc learning materials to address learning needs (i.e. workshops, PowerPoint, EDMs).

Required Qualifications:

• Degree or Diploma holder, preferably in Hospitality, Hotel Management, or a related field.
• Advanced Certificate in Training & Assessment (ACTA) or equivalent training qualification preferred.
• Minimum 3 years of experience in service excellence or learning & development within hotels or reputable F&B establishments.
• Proven experience in designing and delivering stand-up training programs tailored to business needs.

The Chef de Cuisine, Italian Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities

Culinary Operations & Production

• Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implement initiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

Menu Development & Innovation

• Develop and enhance Italian and cuisine menus and premium offerings.

• Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements

• Certificate or Diploma in Culinary Arts or a related field.

• Minimum 6-8 years of relevant Italian cuisine experience, with at least 2 years in a leadership role.

• Experience in high-volume 5-star hotels, integrated resorts, or multi-outlet environments preferred.

• Expertise in Italian cuisine is highly advantageous.

• Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of HACCP and food safety standards.

The Assistant Operations Manager supports the Operations Manager in overseeing daily outlet operations, ensuring service excellence, operational efficiency, and financial performance. This role assists in team leadership, revenue optimization, and guest satisfaction while ensuring compliance with company standards and brand expectations.

Key Responsibilities
Operational Support & Service Excellence  

• Assist in managing daily outlet operations to ensure smooth and efficient service delivery.  
• Uphold and enforce service standards, operational procedures, and company policies.  
• Monitor floor operations and provide hands-on support during peak service periods.  

Revenue & Cost Control  

• Support revenue generation initiatives, including upselling and promotional activities.  
• Assist in monitoring operational costs, inventory control, and waste management.  
• Contribute to achieving outlet profitability targets through effective cost management.  

Team Leadership & Development  

• Supervise and guide team members to ensure service excellence.
• Assist in conducting training and coaching to improve performance and product knowledge.  
• Support scheduling, manpower planning, and team motivation initiatives.  

Guest Experience & Quality Assurance  

• Ensure guest satisfaction by maintaining high service standards and promptly addressing concerns.
• Monitor guest feedback and implement improvements where necessary.  
• Foster a service-oriented culture focused on delivering memorable experiences.

Required Qualifications

• Diploma in Food & Beverage, Hospitality Management, or equivalent preferred. 
• Minimum 4–5 years of experience in F&B operations, with at least 2 years in supervisory or assistant managerial role.
• Strong understanding of service standards and beverage knowledge. 

Job Overview

The Human Resources Executive supports the Human Resources department with a focus on talent acquisition activities and colleagues' facilities management. The individual handles logistical and administrative activities to achieve Hotel's goals while being in compliant with Hotel's policies and statutory requirements.

The Role

Talent Acquisition

• Execute end-to-end recruitment processes including sourcing, screening, interviewing, and offer
• Conduct background search of job applicants to verify authenticity of information submitted and identify any critical issues
• Communicate and negotiate employment offers within hotel guidelines to candidates and secure acceptance of employment offers
• Prepare and coordinate onboarding for new hires, including casual labour ensuring a smooth and effective onboarding experience
• Amplify the company's Employee Value Proposition (EVP) and create engaging content for employer branding campaigns
• Research and understand candidate sentiments to identify unique cultural insights

Colleagues Facilities

• Collate and compile general feedbacks
• Ensure proper maintenance of colleagues' facilities including lockers and changing room, colleagues' dining room and colleagues' transportation
• Update notice board and internal platforms on a timely basis

Logistical and Administrative Support

• Handle and escalate company/Human Resources related requests or queries
• Draft and disseminate company/Human Resources information, including but not limited to daily reports
• Handle data entry and enrollment for new colleagues
• Coordinate process and source for vendor/service provider(s)
• Assist colleagues with claims and expenses related to Human Resources
• Prepare monthly reports for internal and corporate reporting
• Coordinate and facilitate processes through the various stages of colleague cycle; from recruitment to hiring and conclusion of employment relationship, including but not limited to scheduling interviews, on-boarding and off-boarding

Talent Profile

• Diploma in Human Resources Management or equivalent qualifications
• Prior experience in talent acquisition or human resources functions
• Proficient in Microsoft Office Word, Excel and PowerPoint
• Knowledge of Employment Act
• Knowledge in Timesoft

We are looking for Food & Beverage Service Crew to join our upcoming brand new hotel!

As the Food & Beverage Service Crew we rely on you to:

• Support the daily operation of the bar/restaurant
• Provide a high-quality service to our bar/restaurant guests
• Ensure the smooth operation of the assigned work section
• Consistently looks for ways to enhance guest satisfaction
• Create an exceptional experience for our guests

We are looking for someone who:

• Has a passion for Food & Beverage Operations
• Enjoys delivering high quality guest service with a welcoming manner
• Loves interacting with guests and customers
• Preferably has experience working in either a restaurant or a hotel environment
• A self-starter and a team player
• Willing to work shifts including weekends and public holidays

If you are the right person, what are you waiting for? Click the apply button now and be part of the pioneering team!

Job Summary
The Sous Chef (Central Kitchen – Chinese Cuisine) is responsible for overseeing large-scale food production, ensuring consistency, efficiency, and quality across all outlets. This role supports the Executive Chef in managing centralized kitchen operations, focusing on Chinese cuisine preparation, standardization, cost control, and compliance with food safety regulations.

Key Responsibilities
Production & Operations Management

• Oversee daily central kitchen production to support multiple outlets.
• Ensure consistency in recipes, taste, and portioning across all production batches.
• Plan and manage production schedules to meet operational demand and delivery timelines.
• Optimize workflow and manpower deployment for high-volume efficiency.

Chinese Cuisine Expertise

• Supervise preparation of Chinese cuisine, ensuring authenticity, quality, and consistency.
• Standardize recipes, cooking methods, and portioning across all outlets.
• Support R&D initiatives for new dishes and product improvements.

Cost Control & Inventory Management

• Monitor food cost, wastage, and yield for large-scale production.
• Oversee procurement, inventory control, and stock rotation processes.
• Ensure cost efficiency while maintaining product quality.

Compliance & Food Safety

• Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
• Maintain cleanliness, hygiene, and audit readiness within the central kitchen.
• Conduct regular inspections and enforce compliance procedures.

Team Leadership & Development

• Lead and manage kitchen staff in a high-volume production environment.
• Train and develop team members on standardized processes and Chinese cuisine cooking techniques.
• Foster teamwork, discipline, and operational accountability.

Requirements

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 5–7 years of experience in Chinese cuisine, preferably in central kitchen or high-volume production environments.
• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.
• Strong knowledge of Chinese cooking techniques, ingredients, and large-scale food preparation.
• Experience in production planning and kitchen workflow optimization.
• Strong knowledge of HACCP and food safety standards.

Born from the same fire that built Burnt Ends Hospitality Group, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re looking for people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests.

Job Responsibilities:

• Report to the Section Chef and other senior positions.

• Ensure that every job given is executed up to the standard.

• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.

• Preparing the ingredients for senior chef and ensure the prep is up to the standard

• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.

• Measuring dish ingredients and portion sizes accurately.

• Dealing with ordering and stock rotation.

• Preparing mis en place sheet for briefing as per instructions by senior chef.

• Minimise food wastage.

• To constantly upgrade culinary skills through training and/or self-study.

• Ad hoc duties as assigned by Superior.

• Comply at all times with the Staff Code of Conduct.

Job Requirements:

• No min cert required

• Valid food hygiene cert (advantageous)

• Experience with kitchen equipment

• Understand basic food hygiene practices and health and safety

• Able to multitask and work efficiently under pressure

• Be punctual and well disciplined

• Able to work evenings, weekends, and holidays

• Only Singaporean and Permanent Residents need apply

If you’re excited to be part of a venue that feels like a true community hangout, we’d love to meet you! Apply now and be part of our new opening!

Job Description：

• Engage and provide excellent customer service to ensue pleasant dining experience
• Welcomes and greets customers
• Build and maintain positive relationships with guests and loyal customers
• Build rapport with customers and manage their needs and expectations
•  Attend to customer's enquiries, propose menu, prepare quotation and coordinate events
• Ensure smooth coordination between front-of-house and kitchen teams
• Monitor customer satisfaction and provide feedback to management
• Provide accurate information about menu items, promotions, and services
• Any other ad-hoc jobs or duties assigned by the Manager from time to time

Job Requirement:

• Diploma or certification in Hospitality or related field
• Customer Service: Previous experience in customer service, ideally within the food and beverage industry.
• Organizational Skills: Must be able to handle multiple tasks simultaneously and manage members/guests needs effectively.
• Previous experience in customer service or F&B industry preferred
• Strong communication and interpersonal skills
• Positive attitude with a customer-first mindset
• Ability to work in a fast-paced environment
• Good problem-solving and conflict resolution skills
• Able to work shifts, weekends, and public holidays

Position Overview

The Hygiene Manager is responsible for ensuring that all food handling and preparation within an establishment meet strict local & International safety standards. The individual protects public health, safeguards the business's reputation, and requires strong leadership and a comprehensive understanding of food safety management systems, FSMS/ HACCP/ ISO22000.

The Role

Food Safety Management

• Review, develop, implement, and maintain comprehensive food safety management systems such as HACCP (Hazard Analysis Critical Control Point) and ISO22000.
• Lead, plan and ensure successful annual Internal Audit and External Audit.
• Ensure all operations meet or exceed food safety regulations set by government bodies like the Singapore Food Agency (SFA).
• Set and enforce high standards for personal hygiene among all staff. This includes overseeing cleaning and sanitizing procedures for all equipment, food service areas, and facilities.
• Lead monthly meeting with committee team. Maintain, strengthen and improve overall food safety and hygiene via effective communication and execution with the team.
• Work with the purchasing and supply chain teams to conduct audits and manage food safety and quality issues with suppliers.
• Liaise with pest control contractor, monitor performance and review monthly reports to manage and prevent pest issue/ infestation.
• Liaise with chemical vendor, monitor performance and review monthly reports to ensure good chemical management.
• Monitor and work with external caterer to ensure food safety and hygiene of staff kitchen, staff café and staff meals.
• Monitor, review and identify opportunity for continuous improvement in food safety and hygiene management system.

Inspections and Audits

• Conduct regular internal audits of food preparation areas, storage, and equipment.
• Prepare for and manage inspections by regulatory agencies and third-party auditors.
• Plan and liaise with lab specialist on monthly sampling.
• Review lab test results.
• Conduct root cause analysis and implement corrective actions if there is any unsatisfactory result.
• Maintain meticulous records of food safety procedures, training sessions, audits, and corrective actions.
• Prepare reports for management and regulatory bodies.
• Investigate and resolve food safety-related incidents, customer complaints, and near-misses.
• Conduct root cause analysis to implement corrective and preventative actions.
• Identify and assess potential food safety hazards in all stages of food handling and processing, from receiving raw materials to serving the final product.
• Work with engineering team on regular inspection, schedule repair and review preventative maintenance reports to ensure compliance and completion of services.

Waste Management

• Develop and oversee procedures for waste management, including recycling and minimizing food waste.

Training and Development

• Design and deliver food safety and hygiene training programs for new and existing employees.
• Promote a positive food safety culture where employees feel empowered to report concerns.
• Support Certification of Marine Stewardship Council (MSC) & Aquaculture Stewardship Council (ASC).

Sustainability

• Work with Sustainability Committee to drive Sustainability Initiatives

Talent Profile:

• Diploma/ Degree in Food Science, Food Technology, Microbiology, or a related field
• Professional certifications such as HACCP, Certified Auditor, or other relevant food safety certifications are required
• Preferably 5 years' experience in a food safety role within a food manufacturing or hospitality environment
• A deep understanding of food safety regulations, industry best practices, and standards like ISO 22000
• The ability to lead, mentor, and motivate a team to achieve high hygiene standards.
• Excellent written and verbal communication to effectively train staff, liaise with regulatory agencies, and present reports to management
• The capacity to define problems, analyse data, identify trends, and implement effective solutions
• A meticulous and organized approach to record-keeping and inspections.