Total 5,748 F&B / Tourism / Hospitality job vacancies

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.

Job Summary:

Lead and manage the design and execution of interior design projects. Oversee design documentation and coordination for project delivery.

Key Responsibilities:

• Lead conceptual and detailed design phases.
• Develop presentations, renderings, and project documentation.
• Coordinate design documentation, drawings, and presentations.
• Liaise with consultants, vendors, and contractors for smooth execution.
• Conduct site visits to monitor progress and resolve design challenges.
• Guide junior team members and support project consistency.

Key Competencies:

• Strong leadership in design direction and team coordination.
• Deep understanding of materials, detailing, and project delivery.
• Effective problem-solving skills in fast-paced project environments.
• Able to mentor junior staff and uphold design quality.

Requirements & Attributes

• Bachelor’s Degree in Interior Design, Architecture, or related field
• Minimum of 7 years’ experience in a similar role
• Experience in project liaison is essential
• Proven experience in hospitality design
• Knowledge of building codes and interior design principles
• Excellent decision-making skills especially when under pressure
• Superior communication, presentation, project management, and leadership abilities
• Proficiency in software such as AutoCAD, SketchUp, 3D Max, Illustrator, Photoshop, etc

Job ID: 20080

• Location: Central
• Working hours: 10 hours per day. 5 days a week (2 days off per week)
• Salary: up to $4,500 (Depending on experiences)

Job Description

The Head Chef leads all kitchen operations at a Japanese Western style restaurant, ensuring excellence in food quality, consistency, hygiene, and cost control. This role requires strong leadership, hands-on management, and the ability to uphold Japanese Western culinary standards.

■Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

• Maintain high standards of consistency, quality, and presentation across all menu items

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

■Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

■Food Safety & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

■Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

• Work with suppliers and management to optimise purchasing and cost efficiency

■Coordination & Reporting

• Collaborate with service teams and management for smooth operations

• Support operational planning, promotions, and internal/external audits

• Prepare reports on kitchen performance and operational needs

Job Requirement

➤Essential Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a full-service restaurant

• Strong knowledge of Japanese or Japanese-Western cuisine

• Solid understanding of kitchen operations, food costing, and manpower planning

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

➤Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Interested applicants, kindly send your updated resume to Joanne (R21101135) Joanne@pasona.com.sg with the email subject header "Job Application for "20080, Head Chef".

Only shortlisted candidates will be notified, other applications will be updated to our database for future job opportunities.

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Pasona Singapore Pte Ltd

Joanne Yeo Min Qian
EA License No:90C4069

Registration No.: R21101135

We are looking for a Restaurant Managerto lead our business. You are required to deliver quality menu and motivate ourstaff to provide excellent customer service.

Responsibilities:

·                 Coordinate daily Front of the House and Back of theHouse restaurant operations

·                 Deliver superior service and maximize customersatisfaction

·                 Respond efficiently and accurately to customercomplaints

·                 Regularly review product quality and research newvendors

·                 Organize and supervise shifts

·                 Appraise staff performance and provide feedback toimprove productivity

·                 Estimate future needs for goods, kitchen utensilsand cleaning products

·                 Ensure compliance with sanitation and safetyregulations

·                 Manage restaurant’s good image and suggest ways toimprove it

·                 Control operational costs and identify measures tocut waste

·                 Create detailed reports on weekly, monthly andannual revenues and expenses

·                 Train new and current employees on proper customerservice practices

·                 Implement policies and protocols that will maintainfuture restaurant operations 

Qualifications:

·                 Proven work experience as a Restaurant Manager

·                 Extensive food and beverage (F&B) knowledge,with ability to remember and recall ingredients and dishes to inform customersand wait staff

·                 Strong leadership, motivational and peopleskills 

·                 Proven customer service experience as a manager

Job Summary

We are looking for a passionate and hardworking Commis Chef to join our boutique French kitchen. You will work closely with our Sous Chef and Head Chef to master the fundamentals of French cooking. This is an incredible opportunity for a junior chef to build a career, working with premium seasonal ingredients and learning classical techniques in a supportive, professional environment.

Responsibilities

• Prepare ingredients using basic knife skills to support daily kitchen operations
• Follow kitchen safety and sanitation procedures to maintain a clean and safe work environment
• Adapt to changing kitchen demands and work efficiently in a fast-paced environment
• Collaborate with Sous Chef and Head Chef to learn and apply classical French cooking techniques
• Handle premium seasonal ingredients carefully to maintain quality and consistency

Preferred competencies and qualifications

• 0-2 years of experience in a kitchen environment

Other Information

• Work schedule: 5-day work week with fixed days off on Sunday and Monday
• Salary range: $2,500 to $3,000

We are seeking for a passionate and driven F&B Supervisor who isresponsible for overseeing and managing all aspects of food and beverageoperations, including budget management, team leadership, customer service,menu design, and compliance with health and safety regulations.

Responsibilities:

• Manage all F&B and day-to-day operations
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers’ needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Organize, direct and evaluate food and beverage service
• Shift scheduling
• Negotiate supplier arrangements for food and beverage products

Qualifications:

• Proven food and beverage management experience
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded

We are seeking a professional Chef de Cuisine to join our team. You will beresponsible for preparing the food items for the guests. You will also beresponsible for working collaboratively with the KitchenStaffs.

Responsibilities:

• Delegating tasks and Prep Cooks.  
• Coordinating with the team smoothly during all the meal preparation and services.  
• Planning the food menus as per the seasonal availabilities.  
• Working in coordination with Kitchen Staff members.  
• Monitoring the quality and quantity of food that is being served to the guests.  
• Ensuring all the food items are properly seasoned and cooked.  
• Discussing about adding new menu options.  
• Managing the kitchen budget.  
• Maintaining the kitchen cleanliness and safety.  
• Ensuring the kitchen is wellstocked.  
• Assisting in hiring new cooks and trainers.  
• Providing the new hires with necessary training sessions. 
• Resolving customer's complaints and issues in a professional manner.  
• Complying with food sanitation and hygiene.  
• Staying updated with the new trends in the food industry.  

Qualifications:

• Working experience as a Chef de Cuisine.
• Knowledge of various kinds of cuisines would be an added advantage.
• Ability to prepare numerous meals and dishes. 
• Ability to manage time efficiently. 
• Ability to manage the budget to ensure profitability. 
• Excellent oral and written communication skills.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Our restaurant is seeking a passionate, skilled chef to create deliciousmeals for our patrons. You will be responsible for planning our menu, ensuringthat each dish is nutritious and cost-effective, and collaborating with a teamof kitchen staff to deliver food that meets the highest quality standards.

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Qualifications:

• Past experience as a working chef.
• knowledge of the culinary arts.
• Sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.

We are looking for Food Servers that can collaborate with Cooks, Chefs,Restaurant Managers and other foodservice staff to provide excellent customerservice and maintain a positive reputation for the organization.

Responsibilities:

• Greeting and seating customers
• Taking food and beverage orders and accurately entering them into the ordering system
• Making menu item recommendations
• Communicating any food allergy or special nutrition needs to kitchen staff
• Ensuring all orders are filled quickly and accurately and that food is high quality
• Providing attentive service to diners, like refilling drinks as needed and checking their needs during meals
• Promptly addressing any customer service issues and referring to management if and when necessary
• Performing some cleaning duties, such as at the service station, around the kitchen and in the dining area

Qualifications:

• Excellent communication skills required
• Professional appearance and attitude
• Excellent customer service skills
• Cash handling experience is an asset
• Time management skills
• Knowledge of health and safety regulations is required
• Knowledge of the products, facility, sector and industry

Job Summary

Lead kitchen operations by managing ingredient ordering, supervising cooking to ensure recipe adherence, training staff for consistent food quality, coordinating supplier deliveries, and maintaining hygiene and cleanliness standards to deliver exceptional dining experiences.

Responsibilities

• Perform weekly and daily ordering of ingredients for each kitchen section to ensure uninterrupted food preparation
• Supervise cooking activities to guarantee dishes meet established recipes and quality standards
• Prepare mise-en-place and ingredients to support smooth daily kitchen operations
• Maintain the highest standards of kitchen cleanliness to comply with hygiene regulations
• Train new employees to achieve consistency in food presentation, taste, and texture
• Evaluate subordinate performance and recommend promotions or other personnel actions based on assessments
• Ensure kitchen staff consistently follow quality, hygiene, and cleanliness protocols
• Coordinate and oversee the receipt and collection of supplier deliveries to maintain inventory accuracy
• Manage supplier relationships to secure quality goods at competitive prices
• Lead setup activities for new restaurant openings to ensure operational readiness
• Compile and submit reports related to kitchen operations for management review
• Plan menus and perform costing to optimize profitability and customer satisfaction
• Develop new products and recipes to innovate and enhance the menu offerings
• Maintain high personal hygiene standards and comply with all guidelines for safe food handling and preparation

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

We are looking for food and beverage supervisor who is responsible forall of the business operations of a dining establishment. Duties typicallyinclude interviewing, hiring, training, scheduling and managing employees, aswell as overseeing inventory, including food and beverages, supplies and otherrestaurant equipment.

Responsibilities:

• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintains constant communication with and supports the Executive Chef;
• Analyses and monitors food and supply costs and revenue data on daily, weekly and monthly basis;
• Manages the guest dining reservation system;
• Receives and greets guests and assists with seating, ensuring that guests have a pleasant and memorable dining experience;
• Coordinates food service between kitchen and service staff;
• Monitoring the restaurant’s cash flow and settling outstanding bills;
• Reviewing customer surveys to develop and implement ways to improve customer service;

Qualifications:

• Relevant experience as F&B Supervisor or related role
• Excellent customer service skills
• Good communication skills
• Leadership skills
• Proficient in computer including POS systems, Word and Excel
• Professional appearance appropriate for a fine dining establishment
• Full time flexible hours are required 

Salary : $3,700
Working hour : 44 Hours (6 Days Off per Month)
Location : Islandwide

Job Description:

Kitchen

• Support daily kitchen operations including food preparation, cooking, plating, hygiene checks, and quality control while learning traditional and modern cooking techniques.
• Assist in inventory management, stock receiving, ordering procedures, and monitoring kitchen costs, portion control, and food waste reduction.
• Coordinate with front-of-house teams to ensure smooth service operations and maintain HACCP and food safety standards.
• Support Head Chef in kitchen supervision, staff coordination, training of junior crew, vendor management, and operational audits.

Front House

• Provide professional guest service by greeting customers, presenting menu items, handling inquiries, and ensuring a positive dining experience.
• Operate POS systems, manage reservations, and support restaurant opening and closing procedures with daily operational checklists.
• Assist in overseeing daily outlet operations while ensuring strong product knowledge and service standards.
• Support managers in implementing policies, training team members, and maintaining efficient front-of-house operations.

Job Requirement:

• Preferable Bachelor’s Degree in Business, Hospitality, Culinary, or any related discipline.
• Able to work weekends, evenings and public holidays
• Outgoing & passion for customer service and building guest relationships

Company Name: Nala Employment Pte Ltd | License No.: 16C8302

EA Personnel Name: Tan Zhi Ning

EA Personnel No: R2311667

SCOPE

Reporting to the Director of Finance/Assistant Financial Controller, the incumbent has to ensure the validity and accuracy of all invoices (receipt and process of all invoices in proper allocations and timely payment).

OVERALL OBJECTIVES

• To safeguard the financial integrity and stability of the hotel and minimize any exposure to potential risks.
• To ensure the timely and accurate payment of invoices, with the proper authorisation and back-up.
• Accurate posting of invoices and preparation of payment runs.
• Responsible for monthly reconciliations of A/P Trade account anddesignated month end journal entries.
• Prepare the accrual for invoices received after closing and for goods and services not yet invoiced.
• Communicating with vendors to resolve invoice discrepancies, payment issues, and statement reconciliations.
• Maintain an organized filing system for open and paid invoices.
• Keep Contract Master File updated with agreements, contracts& licenses.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Finance trained with at least 3 years of relevant finance experience in AP, preferably in the hotel industry.
• Experience with hotel software (e.g. Sun, Infrasys, FutureLog) an advantage.
• Strong computer skills, including Microsoft Office (Excel/PowerPoint/Word)
• Organized, analytical, resourceful, meticulous and confident.
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Good interpersonal and communication skills.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.