Total 43 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 areas of the kitchen 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 soiled wares are collected duly, cleaned, washed and sanitized for use in all other department.

· Ensure that all food is 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 / or Head Chef.

· 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 and / or Unit Manager.

Working Location : Bukit Panjang OR Dhoby Ghaut

Working Hours : Mondays to Fridays, 7.30am to 4.30pm

Job Purpose :

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

Job Scope:

· Establish and collect cash/coupon transaction 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 Locations available : Raffles Quay

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

Key Responsibilities:

·     Ensure that all of the following is ready for service 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.

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

·     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 Senior Catering Assistant.

·     To support staff lounge and food service operations assigned by superior and the Management when necessary.

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 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.

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

Work Location: Lorong Chuan
Working Hours: 7am-4:30pm Mon-Fri

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

Key Responsibilities:

· Determine customer coffee desires; presenting and explaining the coffee drink menu; follow drink recipes and preparation techniques for coffee drinks; replenishing coffee bean supply.

· Sells and serves baked goods and miscellaneous food items to customers in a courteous and friendly manner.

· Safely handles all hot and cold drinks during preparation.

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

· Ensure that all customers are served promptly and duly.

· Handle customer’s 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.

· Assist other sites operations as and when required.

· Perform all other duties as and when assigned by Superior

Workforce Scheduler

The Role

As a Workforce Scheduler, you’ll ensure our sites are resourced efficiently by planning rosters, managing contingent labour, and partnering with Site Leaders to maintain seamless workforce coverage across your region.

• Build accurate, forward‑looking rosters aligned to operational needs
• Manage contingent labour pools and agency partners
• Maintain rosters, trackers, and compliance across systems
• Support onboarding and site access requirements
• Lead weekly labour planning meetings
• Fill vacancies, manage absences, and adjust labour plans proactively
• Resolve time & attendance exceptions with Site Leaders
• Handle HR‑related matters for contingent employees
• Provide reporting, maintain data integrity, and support workforce planning
• Identify improvement opportunities and support new tools and processes

About You

You’re organised, proactive, and thrive in a fast‑paced environment. You communicate clearly, manage competing priorities, and maintain strong compliance and accuracy.

• Experience in scheduling/rostering (FIFO or 24/7 operations a plus)
• Knowledge of awards, EAs, and labour legislation
• Strong technical capability (ATS, Power BI, UKG, induction systems)
• Excellent stakeholder engagement and communication skills
• Strong problem‑solving, organisation, and data interpretation skills
• Ability to work within KPI/SLA frameworks

Planner/Scheduler is the key link between asset strategy and execution. The role is primarily responsible for the development of executable work schedules based on risk and asset criticality, and related planning documentation. The Planner/Scheduler is responsible for appropriately planning resources, parts, equipment, and tooling for preventative and corrective maintenance activities to deliver a weekly schedule in a safe, efficient, resourced and repeatable manner. Work closely with the Asset Management Team ensuring that preventative maintenance master data is maintained.
 

Salary: From $92,000 - $97,000 p.a + Superannuation
Roster: FIFO from Rockhampton, QLD on a 14:7 roster
Employment Type: Casual & Permanent opportunity with long-term career growth

Sodexo is a people business, employing over 400,000 people worldwide and thousands in Australia. Our hospitality all-rounders play a key role in keeping our sites functioning and well-maintained for village residents' safety, comfort, and well-being. Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact.

The Role

We’re seeking experienced and passionate Chefs to join our regional Queensland teams on a 2:1 FIFO roster. Fly from Rockhampton and work across busy kitchen operations preparing high-volume, nutritious meals for mining village residents.

• Experience in bulk catering or high-volume kitchens
• Work 14 days on 7 days off
• 11-hour shifts in a physically active role

About You

• Ability to travel safely to and from work
• FIFO or remote site experience desirable, but not essential
• Certificate III/IV in Commercial Cookery
• Physically fit and able to work long shifts (up to 11 hours)
• You will be required to obtain a National Police Check, should you not have one dated within the last 6 months
• Ability to endure remote environments in extreme weather conditions
• Must pass a pre-employment medical, including drug & alcohol screening
• Previous kitchen experience preferred but not essential

Why Join Sodexo?

• Competitive pay and job security in an essential services industry
• Meals provided
• Access to 100+ retail discounts and multiple salary packaging options
• Great teamwork and a solid group of people around you!
• Opportunities for training and career progression within Sodexo

Apply Now

Ready to start your next adventure? Submit your resume outlining your experience and availability. If shortlisted, one of our recruiters will contact you for a phone interview to answer your questions and share more about the role.

Apply now and take the next step in your FIFO career with Sodexo.

Key Responsibilities:

• Manage all FM procurement categories including catering, cleaning, maintenance, utilities, and waste
• Lead sourcing strategies, negotiations, supplier onboarding, and contract management
• Align procurement goals with operational requirements through cross-functional collaboration
• Oversee daily procurement operations: approvals, reporting, documentation, and compliance
• Resolve supplier performance issues and risks with agility and professionalism
• Provide commercial leadership throughout bids, tenders, and mobilisation phases
• Foster strong relationships with suppliers to ensure performance, quality, and value

Working Location : North East

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.