Total 6,021 Others level F&B / Tourism / Hospitality job vacancies

Job Description

• Industry/ Organization Type: Manufacturing (frozen meat and seafood)
• Position Title: Sales Executive (F&B)
• Working Location: Clementi
• Working Hours: 5.5 days (Mon – Fri, 8.00am – 5.00pm; Sat: 8.00am – 12.00pm)
• Salary Package: Basic salary up to $3,500 + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• Manage existing customer accounts and identify new business opportunities.
• Provide good customer service while working towards sales targets.
• Prepare monthly sales forecasts and support sales planning.
• Submit weekly reports on sales appointments and activities.
• Monitor market trends and understand customer needs.
• Build and maintain good relationships with customers as a company representative.
• Work closely with team members to manage assigned customer accounts.
• Manage customer expectations and maintain good client relationships.
• Follow up on payments and support credit control activities.
• Support and guide junior sales team members when required.
• Ensure proper handling and maintenance of company-issued items such as vehicle, phone, and cashcard.
• Conduct business development activities such as networking, cold calling, and customer visits.

APPLY NOW!!!

• At least 2 years of working experience, preferably in sales.
• Experience in the F&B industry will be an advantage.
• Possess a valid Class 3 Driving Licence.
• Willingness to travel as necessary.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #84635 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

BASIC FUNCTION

• Supporting management team in delivering successful operations, achieving the hotel objectives and improving revenue profitability.
• Supervise duties for all Front Office associates.
• Ensure all associates provide excellent customer service at all times, and to make sure that customers are satisfied with the products or services the organization offers, and to deal with customer feedbacks.
• Accountable full responsibility for the entire hotel operations including Rooms, F&B and Security management in the absence of the General Manager and all other Senior Managers of the hotel.

DUTIES & RESPONSIBILITIES

Daily

• Responsible for all activities of the Front Office as well as other hotel activities relating to the effective and efficient operations and day-to-day running of the hotel.
• Familiarize with all room situations of the hotel and competitors, all room types and rates, promotions and new package plans.
• Awareness and monitoring closely of room situation, expected occupancy, VIP arrivals, forecast, promotions, banquet and conference events.
• Ensures accurate room assignment for VIP arrivals and/or any special arrangements.
• Conduct room inspections for VIP arrivals. Look out for defects and makes necessary reports to the respective departments.
• Checks on the event board for the day to ensure all signage of events are correctly displayed.
• Ensures proper log of all incidents pertaining to the hotel on daily basis for Management reporting with appropriate details and take necessary actions to avoid future recurrence.
• Assisting associates at the Front Desk/Bell Counter or any other areas/sections of the hotel whenever required.
• Check and supervise all Front Office associates on tasks that have been assigned to them and accord guidance whenever required.
• Authorize the acceptance of cheques, cash advance, rebates and refunds on the basis of procedures established.
• Check on housekeeping discrepancies (skip/sleep) reports and physically inspect or verify the discrepant status and execute necessary actions or follow-up.
• Co-ordinate closely with Security associates in the investigation of any irregular activities during the period of duty.
• Must possess confident caliber to handle emergencies and crisis situation.
• Withhold confidential information from the press or public with an aim to preserve and protect the Hotel’s image and reputation after any occurrence of crisis. Ensures all questions from the press are politely and tactfully directed to the Marcom Manager.
• Maintain and ensures cleanliness and orderliness at the Front Desk and all areas of the lobby and public areas. Initiates corrective actions deemed necessary.
• Attends to all guests’ inquiries, feedback and compliments and attend to guests’ need promptly, efficiently and in a professional manner.
• Review Front Office policies and procedures and emergency action plans with the Assistant Front Office Manager/Senior Duty Managers to ensure contents are kept current and up to date.
• Handing over swiftly any outstanding items and issues encountered or anticipated to the next Duty Manager by clearly documenting them in the Duty Manager’s Logbook when necessary.
• Conduct daily briefing and brainstorm to all associates.
• Perform other duties that assigned by the Management.
• Weekly - Assign and approve duty roster for all Front Office associates.
• Monthly - Attend monthly Front Office meeting and provide solution and open discussion during day-to-day operation.
• Yearly - Ensure Hotel Vision, Mission and Core Value are met and executed accordingly. Guide associates who in doubt.

Job Requirements:

• Diploma or Degree in Hospitality, Hotel Management, or related field

• Minimum of 2–3 years of Front Office experience; candidates with experience as a Senior Front Office Executive ready to take on Duty Manager responsibilities are encouraged to apply

Skills & Competencies:

• Strong leadership and supervisory skills; able to guide and motivate Front Office associates

• Excellent customer service orientation, with the ability to handle guest complaints and feedback professionally

• Strong operational knowledge of hotel functions including Rooms, F&B, Security, and overall hotel operations

• Ability to manage multiple tasks and responsibilities efficiently in a fast-paced environment

• Good problem-solving, decision-making, and crisis management skills

• Attention to detail and ability to maintain high standards of cleanliness, orderliness, and operational efficiency

• Effective communication and interpersonal skills to liaise with team members, guests, and management

• Awareness of occupational health, safety, and emergency procedures

Additional Requirements:

• Confident and composed when handling emergencies or unexpected situations

• Able to work shifts, weekends, and public holidays

• Demonstrates professionalism, integrity, and the ability to maintain confidentiality

• Strong initiative and willingness to take responsibility for hotel operations in the absence of senior management

Are you passionate about creating exceptional dining experiences and has the talent for building lasting relationships with regular guests? If so, we have the perfect opportunity for you

We are a established restaurant specializing in premium beverages and 'East meets West' cuisine. Our restaurant is nestled in a serene location in Dempsey and the restaurant's intimate setting is a favorite for private gatherings and small-scale events.

Your Role:

• Manage daily restaurant operations with a focus on premium service and excellence.
• Cultivate strong relationships with regular guests, ensuring their preferences are consistently met.
• Coordinate and oversee private events, ensuring seamless and memorable experiences.
• Lead and motivate a dedicated team to deliver outstanding hospitality.
• Maintain the authenticity and charm of our unique venue while optimizing efficiency and quality.

What We’re Looking For:

• Proven experience in restaurant management.
• A strong understanding of customer service and personalized guest experiences.
• Exceptional leadership and organizational skills.
• Independent & Diligent.
• Passion for premium beverages and a keen eye for ambiance and fine details.
• Experience in event planning or coordination is a plus.

Why Join Us?

At our restaurant, you’ll be part of an environment that values tradition, customer connections, and exquisite hospitality. If you’re ready to take on a role that blends service, leadership and vision, we’d love to hear from you.

Apply today and be part of something truly special.
Whatsapp your resume with recent photo to 92301212, quote MCF-JZ

Night Hospitality Operations Coordinator to oversee overnight operations, ensuring seamless guest experiences while supporting culinary, administrative, and event functions. This role is ideal for an individual who thrives in a fast-paced hospitality environment and can confidently manage multiple responsibilities during night shifts.

KeyResponsibilities

Guest &In-Room Dining Operations

• Manage overnight guest requests and provide exceptional service
• Prepare, coordinate, and deliver in-room dining orders efficiently
• Ensure food quality, presentation, and timely service
• Build rapport with guests to enhance satisfaction and loyalty

Culinary& Food Preparation

• Prepare late-night menu offerings according to company standards
• Maintain kitchen cleanliness, food safety, and hygiene compliance
• Monitor inventory, stock levels, and ingredient readiness
• Support menu improvements and operational efficiency

AdministrativeSupport

• Handle overnight reporting, documentation, and shift handovers
• Monitor reservations, guest communications, and internal coordination
• Assist with scheduling, stock reporting, and operational records
• Support management with business and operational tasks

EventCoordination

• Assist with event logistics, setup, and operational support
• Coordinate guest requirements for overnight or early-morning functions
• Liaise with internal teams to ensure smooth event execution
• Help maintain strong client and guest relationships

Operations & Revenue Support

• Upsell services, menu items, and guest experiences
• Support sales growth through operational excellence
• Identify process improvements for efficiency and profitability
• Ensure smooth overnight operations with minimal supervision

Requirements

• Experience in hospitality, food service, hotel operations, or related fields
• Strong multitasking and organizational skills
• Ability to work independently during overnight shifts
• Culinary skills or food preparation experience preferred
• Excellent guest service and communication abilities
• Administrative and event coordination experience is an advantage

Required Certifications

• Basic Food Hygiene Certification (WSQ Food Safety Course Level 1)
• Food Handler Certification as required by the Singapore Food Agency (SFA)
• Workplace Safety & Health awareness compliance

PreferredQualifications

• Additional WSQ hospitality or customer service certifications
• First Aid certification (advantageous)
• Experience with POS systems, reservation platforms, or hotel operations software

Preferred Qualities

• Self-motivated and proactive
• Reliable and adaptable
• Strong problem-solving skills
• Detail-oriented with leadership potential
• Passion for hospitality and guest satisfaction

Shift Details

• Overnight/ Night Shift

1. JOB DESCRIPTION

Job Title

Sous Chef

Occupation

Sous Chef

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingFood QualityInventorySanitationRaw MaterialsRestaurant ManagementGood Communication SkillsHACCPExcessStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills

Monthly Salary Range (SGD)

$3,300 - 4,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Requirements

• Ability to work in a fast-paced environment
• Good hand-eye coordination
• Ability to follow instructions and safety procedures
• Knowledge of food production methods and techniques
• Ability to lift and move heavy items
• 6 working days per week, lunch provided

Skills

• Ability to work on a production line
• Ability to adhere to health and safety regulations
• Ability to follow instructions
• Ability to work in a team
• Ability to work in a fast-paced environment
• Might need to handle halal certified food

JOB RESPONSIBILITIES:

• Online Quality Checking (Metal Detector, Cooker, Pasteurizer, Steamer)
• Online Finished Product Testing
• Monthly Verification of CCP (Critical Control Point)
• Online Verification Sampling for Microbial Analysis
• Internal Calibration of Weighing Scales
• Verification on goods return
• Handle Customers’ Complaint
• Conduct routine physical, chemical, sensory and other analyses accordingly.
• Take appropriate decisions for rework of material based on historical trend and in consultation with seniors
• Raise non-conformation for quality deviations of Raw Material/Finished Goods and follow up with proper closure of corrective and preventive action
• Initiate actions to investigate customer complaint in consultation with relevant team members
• Collect comprehensive evidence/crucial data, provide sound reasoning and propose possible root cause for customer complaints and internal rejection
• Maintain up-to-date quality control programs, policies, process workflows, procedures and work instructions

JOB REQUIREMENTS:

• Diploma / Degree in Food Science preferred
• At least 2 years of relevant experience for Senior position
• Experienced and passionate in Continuous Improvement
• Exceptional problem-solving skills
• Good Knowledge of Quality Management Systems (HACCP, BRC, ISO 22000)
• Good Communication, Organizational and Analytical Skills
• Strong ability to work well in a team and independently
• Excellent IT skills, particularly in MS Excel, PowerPoint, Word, Access
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 Days Work Week + 1 Saturday per month
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

Aedas is one of the world’s leading architecture design practices with a core mission to create inspiring designs that enhance the built environment and enrich lives — today and for future generations. Aedas leverages on its global network of expertise and deep understanding of local culture to deliver design solutions tailored to the nuances and needs of the communities we design for. We take a holistic design approach to sustainability with the goal of maximising benefits to the natural environment and communities, thereby building a better environment in which to work, live, play, and learn.

Aedas operates from 3 principal Design Centres in Asia, Europe and the Middle East with a global network of 13 offices and over 1,000 staff spanning 4 continents.

With a commitment to design excellence, we offer expertise in Architecture, Interior Design, Master Planning and Urban Design, across a broad range of sectors including Commercial, Residential, Mixed-Use, Education, Hospitality (including Integrated Resorts), Retail, Transportation, Aviation, Civic & Cultural, and Sports & Leisure.

Key Responsibilities:

• Assist in space planning, layouts, and design development.
• Support design presentations, material boards, and visualization work.
• Prepare drawings and documentation for design and construction phases.
• Coordinate with vendors and consultants on finishes and FF&E.
• Maintain project documentation with attention to consistency and detail.

Key Competencies:

• Good design sensibility and attention to detail.
• Good visual communication and presentation skills.
• Organized and responsive in managing tasks and timelines.
• Clear communicator and collaborative team member.

Cook (Spanish cuisine)

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

Job Summary

Manage multiple brands by coordinating with vendors and brand buyers to ensure smooth merchandising and stock arrival. Oversee production line operations, including quality control, hygiene, safety, and manpower planning. Support daily eatery operations and compliance with NEA food handling regulations.

Responsibilities

• Coordinate and lead meetings with vendors to align on brand requirements and stock management
• Collaborate with brand buyers to plan merchandising and manage new stock arrivals
• Manage production line operations by implementing quality control measures and maintaining hygiene and sanitation standards
• Supervise food-pan sanitation processes to ensure compliance with production requirements
• Oversee equipment maintenance and schedule periodic calibration to ensure operational efficiency
• Assist the Outlet Manager in daily operational setup, maintaining food quality, and supervising staff performance
• Enforce adherence to NEA food and beverage handling regulations to ensure safety and compliance
• Optimize resource use and minimize wastage to improve operational efficiency
• Identify and pursue opportunities to enhance knowledge of sales, products, and service techniques
• Perform other ad-hoc duties as assigned by the Director

Preferred competencies and qualifications

• 2 to 3 years of relevant experience in the Food & Beverage industry
• Demonstrated ability to work effectively within a team and deliver strong customer service
• Eagerness to learn and develop professionally within the food and beverage sector

Key Responsibilities:

• Manage day-to-day stall operations including food preparation, service, and cleanliness
• Supervise, train, and schedule staff to ensure efficiency and productivity
• Monitor inventory, place orders, and manage stock to prevent shortages or wastage
• Handle cash and daily sales reporting accurately
• Ensure compliance with hygiene, safety, and regulatory standards
• Deliver excellent customer service and handle customer feedback or complaints professionally
• Plan promotions or strategies to boost sales and improve stall performance

Requirements:

• At least 2 years of experience in F&B operations or food stall/restaurant management
• Strong leadership, communication, and problem-solving skills
• Knowledge of food hygiene and safety regulations
• Able to work shifts, weekends, and public holidays
• Positive working attitude and ability to work under pressure

Our client is a well-established company in the FMCG industry, specializing in food distribution and retail operations. Due to their current expansion plan, they are looking for a Key Account Executive to join their Commercial team. They are located in the (North) – easily accessible.

Basic + Commission

Responsibilities:

• Manage and support key retail accounts to drive sales growth, product distribution, and in-store visibility.
• Handle sales forecasting, account planning, and monitoring of sales performance.
• Liaise with internal departments to coordinate order fulfilment, inventory planning, promotional activities, and customer requirements.
• Monitor trade execution including product placement, stock availability, pricing, and shelf presence across assigned accounts.
• Support new product launches, product range expansion, and promotional activities within retail channels.
• Coordinate and execute trade campaigns, pricing adjustments, and retailer initiatives.
• Track promotional performance and prepare post-campaign evaluations.
• Prepare sales reports, account updates, and market analysis on a timely basis.
• Conduct market visits to monitor competitor activities and pricing trends.
• Support ad-hoc operational and commercial activities when required.

Requirements:

• Degree qualification with relevant experience in FMCG sales or key account management.
• Possess Class 3 driving license; own vehicle will be an added advantage.
• Experience handling retail accounts, sales forecasting, and trade promotions.
• Proficient in Microsoft Office applications.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.
We regret that only shortlisted candidates will be notified.

Email Address: jobs@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

Our client is a well-established multinational company within the food distribution and supply chain industry. Due to their current expansion plan, they are looking for a Finance Manager to join their team. They are located in the North – easily accessible.

5.5 Days (Alt Sat)
Monday to Friday: 8.30am to 5.45pm ; Alt Sat: 8.30am to 12.30pm

With AWS & VB

Responsibilities:

• Lead annual budgeting, financial forecasting, and variance analysis activities to support business planning and decision-making.
• Prepare and review monthly, quarterly, and annual financial reports, providing insights on business performance, profitability, and investment opportunities.
• Oversee accounting operations, including general ledger management, accounts payable, payroll postings, and financial closing activities.
• Monitor cash flow, liquidity, and working capital requirements while developing cash flow projections.
• Support strategic planning initiatives through financial analysis, investment evaluations, and risk assessments.
• Drive process improvements in financial reporting, controls, systems, and operational efficiency.
• Ensure compliance with statutory requirements, tax regulations, accounting standards, and internal control frameworks.
• Coordinate external audits and liaise with auditors, tax consultants, and relevant stakeholders.
• Monitor business costs and profitability performance against forecasts and budgets.
• Lead and supervise finance team operations, ensuring timely and accurate financial reporting.

Requirements:

• Degree in Accounting, Finance, or a related discipline.
• Professional accounting qualification such as ACCA, CPA, CA, CIMA, or completion of CFA Level I preferred.
• Minimum 8 years of experience in financial planning & analysis (FP&A), financial Operation & reporting, business partnering, or finance management functions.
• Experience in budgeting, forecasting, financial modelling, and cash flow management.
• Familiarity with multinational or regional finance operations will be advantageous.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.

We regret that only shortlisted candidates will be notified.

Email Address: jobs@recruitpedia.sg

EA License No: 19C9682

EA Personnel No: R22104769

EA Personnel Name: Ong Boon Kiet (Travys)

Shangri-La Rasa Sentosa,Singapore

We are looking for a Pastry Junior Sous Chef to join our team!

Job Summary

As a Pastry Junior Sous Chef, you will assist daily kitchen operations, uphold food quality, update menus, enforce hygiene protocols, and lead kitchen staff to deliver exceptional culinary experiences aligned with Shangri-La’s standards.

As a Pastry Junior Sous Chef, we rely on you to:

• Assist the Pastry Sous Chef in managing daily kitchen operations to ensure efficient pastry preparation and service aligned with Shangri-La’s culinary standards
• Monitor and maintain consistent food quality to meet high culinary standards and guest expectations
• Update menus by incorporating new culinary trends and optimizing pastry offerings
• Implement and enforce food hygiene and safety protocols to comply with health regulations and company policies
• Collaborate with the kitchen team to maximize profitability through cost control and waste reduction
• Supervise kitchen staff to maintain smooth workflow and uphold service excellence
• Foster a learning environment by encouraging curiosity and continuous culinary skill development among team members
• Manage shift schedules and kitchen resources to ensure operational readiness and adequate coverage

We are looking for someone who:

• Demonstrated passion for pastry with a commitment to delivering high-quality food
• Strong interpersonal skills to engage effectively with team members and stakeholders
• Proven ability to plan, organize, and solve problems in a fast-paced kitchen setting
• Openness to learning and adapting to new culinary trends and techniques
• Willingness to work flexible shifts to support kitchen operations

Benefits:

• 5-day work week
• Learning and Development opportunities for career growth
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty meals and shuttle bus provided

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