707 Chief Of Staff jobs in Singapore

Job Description:

• Screening, interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant's cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

The Head Chef is responsible for overseeing all culinary operations, ensuring high-quality food preparation, cost efficiency, and compliance with food safety standards. This role involves leading the kitchen team, menu planning, and maintaining a consistent standard of excellence in all food-related services.

Key Responsibilities:

• Design and develop menus and new dishes that align with quality and cost standards.
• Recruit, train, and manage kitchen staff; oversee the use and maintenance of kitchen equipment.
• Delegate specific duties to kitchen staff to ensure timely and quality meal preparation.
• Develop and implement contingency plans to address staff absenteeism.
• Create and maintain standardized recipes and preparation techniques to ensure consistency and quality.
• Supervise cooking processes, especially those requiring expert preparation, and ensure adherence to recipes and methods.
• Monitor food quality, including taste, temperature, presentation, and portion size.
• Track ingredient usage and implement measures to reduce food waste.
• Plan and manage menu offerings within budget constraints.
• Research and evaluate new products for potential quality improvements or cost savings.
• Ensure kitchen and service staff comply with food safety and sanitation standards.
• Monitor and manage cafeteria labor costs.
• Uphold a safe and healthy work environment by adhering to safety regulations and company environmental policies, including compliance with the Factories Act and Fire Precautions for Buildings.
• Perform additional duties as assigned.

• Culinary degree preferred; diploma or vocational certificate in culinary arts accepted.
• Minimum 5 years of experience in a similar executive chef role.
• Expertise in Chinese cuisine is essential.
• Proven track record in cost control , quality assurance , and team leadership .
• Excellent communication and customer service skills.
• Strong knowledge of culinary procedures, food safety, and sanitation practices.
• Proficiency in using computers, including spreadsheets, word processing, databases, and relevant software.
• High attention to detail, with strong writing, documentation, and interpersonal skills.

InterContinental Singapore Robertson Quay is seeking a dedicated and forward-thinking Chief Engineer to lead our Engineering team. This hands-on leadership role is ideal for a resourceful problem-solver who thrives in fast-paced environments, has a keen eye for detail, and is passionate about maintaining the highest standards of safety, efficiency, and sustainability. Beyond overseeing the day-to-day operations of the hotel's engineering and maintenance functions, this role will also mentor and guide the engineering team to ensure all systems and facilities are operating seamlessly, on brand, and in line with IHG standards.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts, we believe in Inspiring Incredible - both within our teams and in every guest experience.  With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments.  Our success is driven by passionate individuals who understand hospitality inside and out.  We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences.  We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions.  And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights.  If you believe in our values and want to be part of something truly special, we want you on our team

Your Day to Day

People

• Lead and manage the Engineering team, ensuring smooth daily operations of all building systems and equipment.
• Supervise, train, and motivate the engineering brigade, fostering a culture of accountability, teamwork, and continuous improvement.
• Communicate effectively with the General Manager, Hotel Leadership Team, and external contractors to address operational challenges, project updates, and guest-impacting issues.
• Conduct and participate in daily briefings, scheduled meetings, and technical training sessions.
• Mentor and develop junior engineers and technicians, enhancing their technical knowledge, safety awareness, and problem-solving skills.
• Foster strong collaboration between the Engineering department and other hotel teams to support seamless guest service.

Financial Returns

• Assist in managing departmental budgets, ensuring efficient use of labour, tools, and resources.
• Monitor energy and utility usage, implementing cost-saving initiatives without compromising safety or guest comfort.
• Oversee preventive and corrective maintenance programs to minimise equipment downtime and extend asset life cycles.
• Support procurement processes by sourcing cost-effective materials, spare parts, and contractor services.
• Provide input into capital expenditure planning with a focus on sustainability, operational efficiency, and ROI.

Guest Experience

• Ensure all mechanical, electrical, HVAC, plumbing, and life-safety systems operate reliably to maintain guest comfort and safety.
• Oversee timely resolution of guest-impacting issues, ensuring minimal disruption to service.
• Support the delivery of exceptional guest experiences by maintaining high standards of facility cleanliness, lighting, and ambiance.
• Coordinate engineering support for guest events and functions when required.
• Uphold InterContinental Singapore Robertson Quay's reputation by ensuring facilities reflect brand standards at all times.

Responsible Business

• Enforce compliance with OH&S regulations, fire safety codes, and brand standards across all engineering operations.
• Maintain a safe, clean, and well-organized working environment for the engineering team.
• Ensure proper documentation and reporting of maintenance activities, incidents, and safety hazards.
• Lead sustainability initiatives, including energy efficiency, water conservation, and responsible waste management.
• Manage vendor relationships to ensure quality service delivery and compliance with hotel policies.
• Support crisis response procedures, ensuring the hotel is prepared for emergencies such as fire, flooding, or power failures.

Accountability

The Chief Engineer is accountable for the overall performance and success of the hotel's Engineering department. This includes leading the daily operations, maintaining all building systems, ensuring compliance with safety standards, and managing departmental budgets. The role is also responsible for mentoring the engineering team, driving sustainability initiatives, and supporting the continued success of InterContinental Singapore Robertson Quay by ensuring facilities are safe, efficient, and aligned with the brand's luxury standards.

Requirements

• Degree in Mechanical, Electrical, or Building Services Engineering (or related field).
• Minimum 5–7 years of engineering/maintenance experience in hospitality, commercial buildings, or related industries, with at least 2 years in a supervisory role.
• Strong technical knowledge of HVAC, electrical, plumbing, fire safety, and mechanical systems.
• Proven ability to lead and develop a diverse team of engineers and technicians.
• Solid understanding of workplace safety, OH&S regulations, and preventive maintenance practices.
• Demonstrated experience in budget management, cost control, and vendor negotiations.
• Hands-on, resourceful, and solutions-oriented with strong project management skills.
• Excellent communication and interpersonal skills to collaborate effectively with colleagues, contractors, and external authorities.
• Strong commitment to sustainability, energy efficiency, and responsible business practices.
• Flexibility to work on-call, weekends, or evenings in response to operational or emergency needs.

How do I deliver this

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day.  It's what connects every colleague in all IHG hotels.

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

·    True Attitude: being caring, wanting to make positive difference, and building genuine connections with guest

·      True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

·    True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

·    True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There's so much more to the job than we can capture here.  It's simply about creating great experiences, doing the right thing and understanding people.

WHAT WE OFFER

We'll reward your hard work with a competitive salary and a comprehensive benefits package – including generous room and dining discounts, exceptional training opportunities and a strong support for your ongoing career development

Join us and you'll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics.  As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives.  You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve – visit to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

We require split shift and 6 working days

Need to work on saturday and sunday

Off day will be on one of the weekday

Working hours from 3am to 7am and 9am to 1pm each shift have 30 minutes break.

Transportation for midnight shift are provided

Meals are provided

Non Halal foodshop

Chinese Cuisine

We seek an engineer to specialise in gas box design and field/system troubleshooting. The role combines design engineering with advanced problem-solving, focusing on diagnosis, system reliability, and operational support for semiconductor gas delivery systems.

Key Responsibilities

• Lead gas box design and system integration, ensuring manufacturability and reliability.

• Lead the design of semiconductor gas boxes and gas panel systems, ensuring compliance with industry safety and performance standards.

• Prepare P&IDs, layouts, 3D models, and engineering documentation for gas delivery systems.

• Collaborate with cross-functional teams on system architecture, component selection, and integration

• Troubleshoot system failures, flow instabilities, particle issues, non-uniformity issues, leakages, pressure drops, or contamination issues on vapour and gas delivery systems

• Provide root cause analysis (RCA), FMEA, and corrective action implementation.

• Develop system-level testing protocols to validate safety, performance, and compliance.

• Support manufacturing, installation, and field service teams with technical expertise.

• Collaborate with customers on design modifications and troubleshooting support.

Specialized Skills

• Hands-on expertise in diagnosing complex gas handling systems on ALD, PECVD, and Systems.

• Strong grasp of instrumentation, sensors, and process control systems.

• Knowledge of safety interlocks, alarm logic, and PLC-controlled systems.

• Ability to interpret system schematics, P&IDs, and control logic diagrams.

• Familiarity with statistical tools for reliability and troubleshooting.

Education / Experience / Languages:

• Bachelor's or master's degree in mechanical, electrical, or a related engineering discipline.

• Minimum of 6 years in semiconductor equipment troubleshooting/design.

• Experience in mentoring and training people in hardware assembly and testing.

• Understanding of the ALD, PECVD/CVD, Etch and PVD technologies

Experience in preparing Prata Dough Flipping & cooking.

Able to work Public Holidays.

Follow all guidelines for food hygiene and health and safety as per NEA guidelines.

monitoring stock take and stock rotation.

Take full responsibility for the cleaning of the kitchen and workspaces

Able to work under pressure

All food preparation procedures strictly adhere to Company's standards and National food safety regulations

Assist in planning and creating menus, recipes and daily specials

Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times

Other duties as and when assigned

Guide and assist trainees

Check the freshness of food and ingredients. Supervise and coordinate activities of cooks and other food preparation. Develop recipes and determine how to present the food. Plan menus and ensure uniform serving sizes and quality of meals. Inspect supplies, equipment, and work areas for cleanliness and functionality. Control and direct the food preparation process and any other relative activities. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings. Plan orders of equipment or ingredients according to identified shortages.

Need experience as a chef in a restaurant Exceptional proven ability in kitchen management. Ability in dividing responsibilities and monitoring progress. Outstanding communication and leadership skills. Up-to-date with culinary trends and optimized kitchen processes Able to cook varieties of Authentic cuisines. Must be able to work on weekends and public holidays if necessary. Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy. Excellent cooking skills and ability to multi-task. Ability to thrive in a fast-paced environment and complete tasks responsibly. Maintain workplace safety and health policies and procedures

JOB SUMMARY

The Chief Steward is responsible for the overall cleanliness, hygiene, and smooth operation of the hotel's kitchens, stewarding areas, and back-of-house facilities. This role ensures all sanitation standards are met, operating equipment is properly maintained, and stewarding operations support Food & Beverage and culinary teams effectively. The Chief Steward plays a key leadership role in managing costs, productivity, and service quality, while developing and motivating the stewarding team to deliver excellence.

WHAT YOU WILL BE DOING

Primary Responsibilities – Operations

• Assign detailed duties to all stewarding team members, including external contracted employees, and provide clear instructions.
• Prepare and manage work schedules using computerized planners, ensuring proper approval for overtime and leave.
• Submit weekly payroll and overtime reports to the Executive Chef.
• Uphold high standards of personal cleanliness and professional deportment across the team.
• Conduct regular training sessions and meetings in collaboration with Training Managers and Chemical Suppliers.
• Prepare and manage operating equipment budgets for glassware, silverware, and chinaware, ensuring breakage and theft are monitored and reported.
• Maintain accurate par levels of equipment in coordination with Restaurant Managers, recording all breakages.
• Prepare annual expense forecasts (labour, cleaning supplies, utilities, etc.) as part of the Profit & Loss budget.
• Ensure compliance with sanitation and health regulations, maintaining the highest hygiene standards.
• Manage contracts with external vendors (e.g., garbage disposal, chemical suppliers, pest control, night cleaning) and coordinate special cleaning schedules.
• Ensure proper waste sorting and timely removal of Food & Beverage garbage.
• Coordinate with the Executive Chef and Chief Engineer for maintenance of kitchen equipment and schedule weekly kitchen deep-cleaning.
• Support Food & Beverage and Banquet teams with equipment needs for festivals, promotions, and VIP events.
• Submit monthly stewarding performance and status reports to the Executive Chef.
• Maintain a safe and healthy working environment for all colleagues.

Primary Responsibilities – Team Management

• Partner with Talent & Culture to recruit, interview, and select stewarding staff.
• Ensure all new hires complete induction and mandatory training within the first three months.
• Provide training to team members and casual labour on all stewarding standards and procedures.
• Observe, coach, motivate, and counsel team members, conducting appraisals and disciplinary actions as required.
• Maintain clear communication within the team through logbooks, notice boards, and briefings.

Other Responsibilities

• Be fully trained in hotel fire, safety, and emergency procedures.
• Attend required briefings, meetings, and training sessions.
• Report for duty punctually in a clean and complete uniform.
• Maintain the highest standards of personal appearance and hygiene.
• Perform other reasonable duties assigned by hotel management.

EXPERIENCE AND SKILL REQUIRED

Knowledge and Experience

• Secondary/High school education or equivalent.
• Minimum 2 years of relevant experience in a similar capacity within a luxury hotel environment.
• Strong command of written and spoken English; additional languages are an advantage.
• Basic understanding of local languages preferred.

Competencies

• Strong leadership, interpersonal, and training abilities.
• Service-oriented with keen attention to detail.
• Able to perform effectively under high-pressure and fast-paced situations.
• A collaborative team builder and motivator.
• Proactive, self-driven, and results-focused.
• Professional appearance and grooming at all times.

COOK SKILLED IN BOTH NORTH AND SOUTH INDIAN CUISINE, WESTERN CUISINE NEEDED FOR INDIAN FUSION RESTAURANT. MAY HAVE TO DO SPLIT SHIFT. WILL BE SOLELY RESPONSIBLE FOR ORDERING, PREPARATIONS (CUTTING MEAT, VEGETABLES, MARINATION, ETC) AND COOKING ALL DISHES. MUST BE MULTI TASKED PERSON. ONLY CANDIDATES WITH EXPERIENCE WILL BE CONSIDERED.