Total 38 job vacancies by Sodexo

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.

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.

Responsibilities:

• Manage the end-to-end recruitment process which includes sourcing of resumes, screening and shortlisting candidates, coordinating interviews, and participating in selection process. 
• Source candidates through portals, headhunting, social media, and the internal referral program.
• Manage and develop offers in line with approved guidelines and negotiate offers with candidates 
• Develop, support, and maintain employment advertising, college recruiting, and internship programs as required 
• Conduct required background/reference checks for prospective candidates. 
• Talent acquisition reporting and analysis as and when required. 
• Support the implementation of overall recruitment strategy across Singapore business.