Total 6,713 F&B / Tourism / Hospitality job vacancies

• Demonstrates and promotes the company vision
• Regular attendance and punctuality
• Applies GMP/GLP in all areas of responsibility, as appropriate.
• Performs any combination of sample preparation tasks to ensure sample homogeneity which includes but is not limited to labeling, transferring, liquid nitrogen use, milling, blending, weighing, disposal of samples, etc.
• Communicates sample information effectively.
• Communicates discrepancies to appropriate personnel, and assists with problem solving.
• Handles internal customer inquiries and requests.
• Works with the customer service coordinators to resolve client or sample issues.
• Introduces and develops improvement ideas for the group with the assistance of others.
• Learns sample preparation procedures involving larger equipment.
• Learns how to perform equipment maintenance/basic repairs and place work orders.
• Introduction to cross-training between food and dietary supplement prep procedures.
• Conducts all activities in a safe and efficient manner
• Performs other duties as assigned

To perform this job successfully, the individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill or ability required.

• High School diploma or equivalent.
• Working knowledge of computers.
• 2+ years’ experience in a position with high attention to detail.
• Customer service skills including attention to detail, accuracy, confidentiality and effective communication skills.
• Ability to identify and communicate customer service needs.
• Conflict resolution skills.
• Good documentation skills.
• Ability to learn new tasks
• Ability to think critically and solve problems quickly and efficiently

Job Description & Requirements

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

JOB SUMMARY

Serves as the property Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided. Represents property management in resolving any guest or property related situation. Manages the flow of questions and directs guests within the lobby. Serves as Guest Relations Manager and handles the tracking of service issues.

CORE WORK ACTIVITIES

Supporting Property Operations and Guest Relations Needs

• Maintains a strong working relationship with all departments to support property operations and goals and to expedite the resolution of any problems that may arise through the general operation of the property.
• Communicates any variations to the established norms to the appropriate department in a timely manner.
• Strives to improve service performance.
• Ensures compliance with all policies, standards and procedures.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Managing the Guest Experience

• Intervenes in any guest/employee situation as needed to insure the integrity of the property is maintained, guest satisfaction is achieved, and employee well being is preserved.
• Provides immediate assistance to guests as requested.
• Serves as a leader in displaying outstanding hospitality skills.
• Sets a positive example for guest relations.
• Responds to and handles guest problems and complaints.
• Interacts with customers on a regular basis throughout the property to obtain feedback on quality of product, service levels and overall satisfaction.
• Records guest issues in the guest response tracking system.

• MNC (Woodlands)
• Company Transport Provided
• Basic: $5500 to $7000 + AWS + VB
• Excellent Benefits + Career Progression
• Process Manufacturing Plant

Job Responsibilities:

Maintenance Operations & Equipment Reliability

• Assist the Maintenance Manager in overseeing daily plant maintenance operations to ensure high equipment reliability and minimal production downtime
• Lead and supervise maintenance activities for processing equipment including pumps, motors, gearboxes, conveyors, compressors, heat exchangers, valves, piping systems, and packaging machinery
• Monitor equipment performance and implement reliability improvement, predictive maintenance, and continuous improvement initiatives
• Support troubleshooting, root cause analysis, and corrective actions for equipment failures and plant breakdowns
• Coordinate closely with production team to maintain stable and efficient plant operations

Utilities & Plant Infrastructure

• Oversee maintenance of plant utilities systems including boilers, steam systems, cooling towers, compressed air systems, chilled water systems, and water treatment facilities
• Ensure utilities systems operate efficiently to support refinery, fractionation, and food ingredient production processes
• Support plant shutdown, emergency maintenance, and recovery activities when required

Preventive & Predictive Maintenance

• Plan and implement preventive maintenance programs to improve equipment lifespan and reduce unplanned downtime
• Monitor and review maintenance schedules and work orders through CMMS system
• Maintain proper maintenance documentation, equipment history, and service records
• Evaluate spare parts usage and ensure availability of critical spare components

Team Leadership & Project Support

• Supervise and guide maintenance engineers, technicians, contractors, and service vendors in daily maintenance activities
• Allocate manpower and resources effectively to support plant maintenance requirements
• Provide coaching and technical guidance to maintenance team members
• Support plant engineering projects including equipment upgrades, process improvement initiatives, machinery installation, and plant modification works

Safety, Quality & Compliance

• Ensure maintenance activities comply with workplace safety regulations and company safety procedures
• Enforce Permit-to-Work (PTW), Lock-Out/Tag-Out (LOTO), and safe maintenance practices during all maintenance activities
• Support compliance with GMP, HACCP, ISO, food safety, and quality standards within manufacturing operations

Requirements

• Diploma / Degree in Mechanical Engineering, Electrical Engineering, Mechatronics, or related discipline
• Candidates from edible oil refinery, food manufacturing, chemical, FMCG, palm oil, or process industries are preferred

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

Our client is a one of the leading players in the Industrial Manufacturing industry. Due to business needs, they are now recruiting a Regional Business Development Manager to be part of their Sales team to support their business needs. They are located in the East - easily accessible.

Job Responsibilities of Regional Business Development Manager:

• Drive sales growth by achieving targets and strengthening key accounts
• Identify and secure new business opportunities with both existing and new customers
• Build and maintain strong client relationships, addressing needs and resolving issues
• Develop strategies to win market share and stay competitive
• Analyse customer trends to retain and grow accounts
• Maintain accurate sales data and pipeline updates in CRM (Salesforce)
• Collaborate with cross-functional teams (engineering, marketing, product) to drive initiatives
• Develop and execute sales strategies to support regional growth
• Generate demand and expand opportunities in MRO and CapEx spending
• Conduct regular client visits, presentations, and follow-ups
• Manage the full sales cycle from lead generation to negotiation and closing
• Stay updated on market trends and competitor activities

Requirement

• Degree in engineering field
• Min 5-10 years of B2B industrial sales experience to F&B Manufacturer
• Comfortable with overseas travelling

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 candidate will be notified.

Email Address: jobs@recruitpedia.sg

Recruitpedia Pte. Ltd.
EA License No. 19C9682
EA Reg. No. R2198636 (Oh Puey Xin)

Company Overview / Employee Value Proposition

OJJ Foods is a subsidiary of FairPrice Group and we are one of the largest processors and distributors of chilled and frozen pork in Singapore. We supply pork in bulk and consumer-friendly packs to supermarkets, established brand name restaurant chains, and hawker and wet market stalls.

Having successfully obtained FSSC 22000 and bizSAFE Level 3 certifications, OJJ Foods is committed to quality and safety of its products and operations.

At OJJ Foods, we believe that people are our greatest asset. We value your knowledge and expertise in helping us grow and succeed. Come join us and embark on a meaningful and rewarding career.

Job Summary

You will be responsible for ensuring the accurate and timely dispatch of outbound orders. This role plays a critical part in maintaining order integrity, upholding food safety and cold chain standards, and supporting smooth warehouse operations from picking to loading.

Responsibilities

• Pick and verify outbound orders to ensure correct products, quantities, batch numbers, and expiry dates are dispatched
• Load and unload goods safely and efficiently
• Check and process returned goods, including quantity verification and condition assessment.
• Conduct final outbound inspections to ensure goods are properly packed, labelled, and palletized before loading
• Maintain accurate records in Google Forms and other operational systems, ensuring timely and accurate transaction updates
• Coordinate with production, warehouse, drivers, and customer service teams to ensure smooth order fulfilment and loading operations
• Monitor temperature requirements and ensure compliance with cold chain standards, food safety regulations, warehouse SOPs, and workplace safety requirements
• Report discrepancies, damages, shortages, stock variances, and operational issues to the supervisor promptly
• Assist with inventory checks, stock counts, stock investigations, and stock transfers as required.
• Maintain good housekeeping standards, keeping the work area clean, organized, and safe at all times
• Support urgent customer orders, after-hours operations, and other ad-hoc warehouse duties or projects as assigned by the supervisor

Requirements

• Basic computer literacy with the ability to use Google Forms and Warehouse Management Systems (WMS)
• Able to work in a cold storage environment
• Physically able to perform manual handling of goods
• Strong attention to detail and a high level of accuracy
• Willing to work overtime and on shift schedules when required
• Prior experience in a warehouse or logistics environment is an advantage

Working Hours

• 6 working days per week, Monday to Saturday (Permanent Morning Shift: 8am – 5.20pm or Permanent Night Shift: 6pm – 3.20am)

Introduction:

Chin Mee Chin Confectionery is a renowned heritage café located at 204 East Coast Road. Established in the 1950s, it is celebrated for its traditional kopitiam atmosphere and iconic pastries such as kaya toast, custard tarts, and butter buns. Known for its nostalgic charm, it remains a popular spot among locals and tourists alike seeking a taste of authentic Singaporean breakfast culture.

We're opening our 2nd Chin Mee Chin outlet at NEX!

Key Responsibilities:

• Take orders and recommend menu items based on customer’s preferences
• Handle cashiering through payment transactions (contactless payment methods and cash)
• Make traditional beverages (milo, kopi, teh etc) and serve pastries/food to dine-in and takeaway guests
• Keep the cafe safe and in a clean condition, clearing and cleaning tables after guests leave

Qualifications:

• Good customer service skills; respectful and polite to all guests
• Good communication skills; knowledge of English and local dialects is a plus
• Prior experience in cashiering or handling point-of-sales system is a plus

Perks:

• Birthday Leave
• Staff Discounts
• Medical & Dental Benefits

Singapore Food Services Pte Ltd  is the latest venture under The Plattering Co. Pte Ltd, known for its beautiful grazing tables and creative catering buffet setup displays, sharing platters, bowls and bentos and unique catering setups. Singapore Food Services Pte Ltd aims to deliver innovative and delightful halal catering solutions, building upon the legacy of excellence established by The Plattering Co. Pte Ltd

As we continue to expand, we are seeking a dynamic and results-driven Catering Sales Manager to lead and grow our catering sales for both halal and non-halal brands. This role is responsible for generating new business, leading the sales team, maintaining client relationships, and ensuring that all events reflect the highest standards of service and cultural sensitivity. The ideal candidate will have a strong background in food & beverage sales, excellent interpersonal skills, and an understanding of dietary requirements and cultural considerations related to halal catering.

Key Responsibilities:

Sales & Business Development:

• Develop and execute sales strategies to grow halal and non-halal catering services.

• Identify and pursue new business opportunities through networking, cold calling, online platforms, and industry events.

• Build strong relationships with corporate clients, event planners, religious organizations, wedding clients, and other key markets.

• Prepare and present customized proposals and catering packages based on client needs and budget.

• Keep abreast of tender opportunities, plan and submit proposals. 

• Work closely with the marketing team to support marketing campaigns.

Client Management:

• Act as the main point of contact for clients from initial inquiry through to post-event follow-up.

• Ensure clear communication with clients regarding dietary needs, cultural preferences, and service expectations.

• Coordinate tastings, site visits, and meetings as required.

• Build rapport with clients to grow long term business.

Event Coordination & Support:

• Work closely with operations, kitchen, and logistics teams to ensure client requirements are accurately executed.

• Provide detailed event orders and timelines to internal teams for smooth service delivery.

• Attend events as needed to oversee execution and ensure client satisfaction.

People Management, Reporting & Administration:

• Oversee sales administration, ensuring smooth sales operations. 

• Oversee sales team’s performance and drive sales for sales targets to be met.

• Maintain accurate sales records, client databases, and forecasting reports.

• Report sales performance to the Management

• Meet or exceed monthly and annual sales targets.

Qualifications:

• Minimum 3 years of experience in catering or hospitality sales, with experience in both halal and non-halal segments preferred.

• Strong understanding of halal food practices and sensitivity to cultural and religious requirements.

• Excellent communication, negotiation, and customer service skills.

• Proven track record of meeting or exceeding sales targets.

• Proficient in CRM systems, Microsoft Office Suite, and event management software.

• Ability to work flexible hours including evenings and weekends, depending on event schedules.
  
  

· Prepare all raw cooking materials and other required products

· Set-up the assigned workstation with all the needed ingredients and cooking equipment

· Assist the Chef in ordering, checking and storing of delivered products / ingredients

· Ensure all Health and Safety standards and policies are followed correctly

· Cleans and maintains work areas and all equipments

*5 or 6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Responsibilities

• Perform opening and closing duties.
• Taking orders and attending to customer requests.
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols.
• Set up tables’ settings and side stations.
• Ensure customer satisfaction and maintain excellent customer relations.
• Friendly and energetic with good interpersonal skills.
• Proactively keeping the place neat and tidy at all times.
• Perform ad hoc duties assigned by Company.

Job Requirements:

• With at least 2 years of F & B working experience in a restaurant
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and takes initiative
• Positive and motivated to work in a fast-pace work environment
• Clean and hygienic in food and beverage handling
• Able to work as a team with fellow colleagues
• Able to work weekends and public holidays

Please send in your resume to 80563130 for more information

Part-Time positions are available at $12-$15/hour.

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and setproper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment. Strong knowledge of food trends, culinary techniques, and industry best practices. Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment. Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills. Commitment to work rotating shifts, weekends, and public holidays. 

Please send in your resume to 80563130 for more information

Job Summary

You will prepare and cook food promptly, adjust recipes to meetcustomer needs, manage food stock and freshness, ensure kitchen safety andhygiene, and maintain food quality and presentation according to menustandards.

Responsibilities

• Cook food efficiently to meet service timelines
• Modify recipes to accommodate customer dietary requests such as reducing salt or removing dairy
• Monitor food inventory levels and place orders to maintain adequate stock
• Inspect food freshness regularly and discard expired items to ensure safety
• Enforce compliance with health and safety regulations within the kitchen environment
• Perform final quality and presentation checks on finished dishes to meet menu specifications
• Maintain a secure, clean, and safe kitchen area before ending each shift
• Manage multiple tasks calmly and effectively under pressure
• Apply problem-solving skills to resolve kitchen challenges promptly

Required competencies and certifications

• Proven work experience as a Chef or Cook
• Hands-on experience operating various kitchen equipment
• Knowledge of current cooking techniques and recipes
• Familiarity with sanitation regulations
• Ability to work split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Culinary school diploma preferred

Job Summary

Lead and coordinate daily restaurant operations to deliverexceptional customer service, optimize staff performance, control costs, andpromote the brand. Drive compliance with safety standards and implementpolicies to ensure efficient, sustainable restaurant management.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Appraise staff performance and provide constructive feedback to enhance team effectiveness
• Estimate future needs for goods, kitchen utensils, and cleaning products to maintain inventory levels
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Create detailed financial reports on weekly, monthly, and annual revenues and expenses to inform management decisions
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

Preferred competencies and qualifications

• Diploma in Business Administration, Hospitality Management, or Culinary Schooling (not essential but advantageous)