Total 71 job vacancies by Sodexo

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.

Location : Tuas West

Key Responsibilities:

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

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

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

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

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

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

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

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

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

· To attend all meetings and training sessions as scheduled

· Responsible for the overall daily food and beverage operations

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

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

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

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

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

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

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

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

· Evaluate and administer manpower plans, employee training & development

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

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

Key Requirements:

· Recognised cooking qualification

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

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

Working Location : Tuas Bay Lane (Company Transport Provided @ Multiple Locations)
Working Hours : Mondays - Fridays, 8am to 5pm

·       Assist the manager in administrating the day to day operations in Facilities Management Department.

·       Provides administrative and site facility support.

·       Communicate service requests to Command Centre.

·       Assigns the generated work orders to FM Team 

·       Coordinate with the FM Team to close the service requests

·       Ensure work orders issued are closed in time with customer satisfaction.

·       Maintain and check for accuracy on completed paperwork submitted by vendors.

·       Develop and maintain filing system to keep track of work updates and statutory licenses status.

·       Assists the site FM in managing cleaning staff, pest control staff and other vendors when required.

·       Coordinates with Vendor to arrange for any servicing schedule

·       Manage and monitor pantry service and ensure that services are meeting/exceeding SLA define by Client and SODEXO

·       Provides support whenever there is shortage of manpower in the department.

·       Administrate OT submissions for staff.

·       Assists the FE in liaising and reporting building defects wherever applicable.

·       Conducts safety walks and workplace inspections together with the FE.

·       Assists the FE in the preparation of reports and documents in variety of formats (PowerPoint, Excel, Word etc.).

·       Escalate urgent issues identified to the Site FM.

·       Maintain site records, keeping it updated and accurate.

·       Raise purchase requisitions as required.

·       Any ad-hoc duties required by the department.

·       Tracking of consumable items and finance expenditures.

·       Prepare monthly Facilities and Food Service Reports and present to client.

·       Track meeting minutes and follow up on action items to close in timely manner.

·       Event management / setups with the FM team as and when required (hands-on might be required).

·       Short term assignment on checking of fire safety equipment on monthly basis within the buildings.

·       Process any transport claims and submit to transport vendor for payment.

Working Locations available : North East, Pioneer, Lokyang Way, Depot Close

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.

Working Location : CBD Area
Working Hours : Mon - Fri, 8am - 5.30pm

Job Summary:

This position is responsible for managing all aspects of on-site purchasing and administrative support, ensuring efficient and cost-effective operations. The Onsite Purchaser cum Admin will be responsible for daily ordering, inventory management, vendor relations, and administrative tasks.

Key Responsibilities:

Purchasing:

• Monitor stock par levels for food and non-food items to minimize waste and ensure adequate inventory.

• Request quotation as and when needed.

• Raise purchase orders (POs) for all required goods through the Optimum system.

• Manage supplier relationships, ensuring timely deliveries and adherence to quality standards.

• Conduct receiving inspections to verify quantity and quality of all incoming goods using the Optimum system.

• Enforce the First-Expire, First-Out (FEFO) inventory management system.

• Communicate inventory and supply needs to the Assistant Unit Manager and/or Head Chef. Monitor stock par level and ensure the quality of goods delivered.

Inventory Management:

• Monitor and maintain accurate inventory records.

• Conduct regular stock takes to ensure accurate inventory counts.

• Analyze inventory data to identify trends and areas for improvement.

• Perform stock take and documentation for the month end.

Administration:

• Assist in the upload monthly PO, packing slip and invoices within contractual deadlines.

• Coordinate and schedule periodic maintenance services for equipment.

• Raise and track maintenance tickets for on-site equipment repairs.

• Liaise with the on-site Facilities Management (FMC) team for any ad-hoc maintenance requests.

• Ensure all supplier access tickets are valid and up-to-date.

• Submit necessary documentation for maintenance work orders.

• Maintain accurate and organized records of all purchasing and administrative activities.
   

Job Summary:

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

Key Responsibilities:

• 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.
• 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.
• 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.

Key Requirements:

• 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)
• Excellent communication and leadership skills
• Able to work independently with minimal supervision
• Able to demonstrate good judgment when dealing with clients and staff

Working Locations available : North East, Pioneer, Depot Close

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.

Location: KK Hospital
Shift Hours : 7am to 3pm or 1pm to 9pm(rotating shifts)

Working Days: 6 Days

Job Summary:
To be responsible for the overall patient meal service and maintain good relationship with the patient

Key Responsibilities:
• To be responsible for the meal service for the patients including meal order taking, meal service and tray clearance
• To liaise with various departments such as dietetics and kitchen to ensure accurate patient meal service
• To follow the procedures related to control room pertaining to meal service
• To provide excellent customer service to the patients in the wards.
• To ensure a good relation with the patients and make sure their concerns are taken care of.
• To attend to all patients complaints and feedbacks within a short period of time.
• To achieve the standard set in the KPI for his/her department.
• To attend trainings in relation to the job and train new joiners in whichever area that has been identified.
• To carry out the orientation training for new staff in customer service as well as using the EMOS system.
• To carry out all other administrative and operational related duties assignment assigned by superior and the Management

Key Requirements:
• At least 1 year of relevant working experience preferably in customer service/F&B industry.
• Able to work independently and enjoy working closely with all levels of staff to achieve positive outcomes.
• Service oriented and customer focused.
• Sharp, analytical and self-motivated.
• Good communication and interpersonal skills.
• Able to work independently as well as in a team with minimal supervision.

Working Hours : 6 days work week
Working Location : Dover

JobSummary:

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

Key Responsibilities:

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

·     Maintain and enhance manpower management by daily effective communication.

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

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

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

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

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

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

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

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

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

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

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

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

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

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