Total 6,629 F&B / Tourism / Hospitality job vacancies

Wok Cook (Cantonese Cuisine)
Salary: $3500 - $4000
Working Days: 5.5 days, 44 hours per week 
Working Hours: 11am - 10pm with break time 2.30pm - 5.30pm
Location: Somerset

Responsibilities:
Food Preparation & Cooking

• Prepare ingredients and sauces for daily menu items, including washing, cutting, marinating, and portioning.
• Cook dishes using appropriate Chinese cuisine cooking techniques such as stir-frying, steaming, braising, and deep-frying, ensuring taste consistency in every dish.
• Follow recipes and presentation guidelines to maintain food quality and visual appeal.
• Adjust seasoning and cooking methods based on customer feedback or special requests when required.

Kitchen Operations & Hygiene

• Maintain a clean, safe, and organized workstation, including wok station, cutting boards, and utensils and food preparation areas.
• Ensure proper storage and labelling of ingredients and raw materials in compliance with food safety standards.
• Assist with stock rotation and inventory control to minimize wastage.
• Comply with all food hygiene, safety, and sanitation regulations (SFA / NEA standards).

Teamwork & Communication

• Coordinate closely with other kitchen staff to ensure smooth and efficient service flow.
• Communicate clearly with service staff and kitchen runners on order timing and readiness.

Quality & Efficiency

• Ensure dishes are prepared promptly and consistently, especially during peak hours.
• Maintain the restaurant’s standards for taste, portion size, and presentation.
• Monitor kitchen equipment to ensure safe and efficient operation; report maintenance issues promptly.

Ad-hoc duties assigned by Head Chef
Requirements:

• Minimum 5 - 8 years of relevant experience in Chinese cuisine, specifically in wok cooking
• Basic knowledge of Chinese cuisine cooking techniques such as stir-frying, steaming, braising, and deep-frying.
• Willing to work on shifts, weekends and public holidays.
• Certified in Food Safety & Hygiene by Singapore Food Agency (SFA)

Email: supreme.jacksontan@gmail.com

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

Job Description

We are a reputable Japanese restaurant chain looking for committed kitchen assistants to support daily kitchen operations and food preparation.

Key Responsibilities:

Food Preparation:

Wash and cut vegetables, meat, and other ingredients

Prepare ingredients according to the menu (e.g., sushi rice, sashimi condiments)

Cooking Assistance:

Support chefs in cooking items such as tempura, grilled dishes, and miso soup

Prepare pre-cooked items like marinated meat and sauces according to standard procedures

Kitchen Hygiene & Cleanliness:

Clean kitchen tools, surfaces, and workstations

Dispose of kitchen waste in accordance with hygiene guidelines

Meal Assembly & Order Support:

Arrange ingredients and assist with plating

Support timely delivery of dishes to the serving area

Requirements:

Basic English communication skills are required to understand kitchen instructions and safety procedures

Willing to learn and perform basic Japanese kitchen tasks (e.g. preparing sushi rice, soup base)

Able to adapt to a fast-paced environment and follow shift schedules

Team player with a strong sense of hygiene and responsibility

No prior experience in Japanese cuisine required – training will be provided

Benefits:

Annual Leave: 7 days

Medical Leave: 14 days

On-the-job training provided

Opportunities for growth and internal promotion

Korean family restaurant near Bugis MRT is looking for experienced cooks. Candidate must have experience not less then 5 years. Candidate must have good communication skills and be good team players. Experience of working in Korean restaurant will be advantage. Working six days a week. Attractive benefit.

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

About Us:

At Tembusu, we’re not just another café, we’re a vibrant, local street-style dining experience nestled in the heart of the Botanic Gardens. Our people, our food, and our atmosphere define who we are, creating moments that guests remember long after they leave.

Role Summary:

We are seeking a skilled and motivated Chef de Partie to manage a specific section of our kitchen. You will need to ensure food quality and hygiene standards, and contribute to menu execution and kitchen efficiency.

Key Responsibilities:

• Section Management: Oversee daily operations of assigned kitchen section (e.g., hot, cold, pastry, or grill)
• Food Preparation & Plating: Prepare, cook, and present dishes according to Tembusu’s recipes and plating standards
• Team Supervision: Guide, train, and supervise junior kitchen staff (Commis, Demi Chefs) on section duties
• Quality Control: Inspect ingredient freshness, portion control, and final dish quality before service
• Inventory & Waste Management: Monitor stock levels, label and rotate products (FIFO), minimise food waste
• Hygiene & Safety: Enforce SFA regulations, HACCP standards, and kitchen cleanliness at all times
• Kitchen Coordination: Communicate with other CDPs, Sous Chef, and Front of House for smooth service flow
• Setup & Closing: Assist in opening/closing procedures, equipment checks, and handover reports

Requirements:

• Experience: Minimum 2-3 years in a professional kitchen, with at least 1 year as Chef de Partie or strong Demi Chef with supervisory exposure
• Education: WSQ Higher Certificate in Culinary Arts or equivalent preferred
• Skills: Strong knife skills, knowledge of various cooking methods, ability to work under pressure
• Personal Attributes: Team player, leadership potential, punctual, with a passion for consistent quality
• Other: Able to work weekends, public holidays, and shifts (rest days provided)

• Opportunities for Professional Development 
• Reputable Organisation
• Competitive Remuneration Package

As a Hospitality Operations Manager, you will be responsible for the following duties: 

• Oversee daily operations across assigned hospitality and accommodation properties.

• Lead cross-functional teams to deliver exceptional guest experiences.

• Maintain operational excellence and service quality standards.

• Manage manpower planning, performance, and staff development.

• Drive operational efficiency and continuous improvement initiatives.

• Ensure properties are well-maintained and operationally ready.

• Coordinate with vendors and service partners to support operations.

• Ensure compliance with safety, regulatory, and company requirements.

• Monitor operational KPIs and prepare management reports.

• Support property openings, inspections, and other strategic initiatives.

Requirements: 

• Diploma or Degree in Hospitality Management, Hotel Management, Business Administration, Tourism or related field.

• At least 5 years of hospitality operations experience.

• At least 2–3 years in a supervisory or management position.

To apply, simply click on the “apply” button in the job advertisement or alternatively, you can send in your resume via email: APPLY@ALLIEDSEARCH.COM.SG
 
We regret to inform that only shortlisted candidates will be notified.
 
ALLIED SEARCH PTE. LTD.
EA LICENSE :        19C9777

Job Description & Requirements

Job Description & Requirements
Overall manage daily kitchen operation, lead back-of-house team (cooks, kitchen helpers), arrange shift, on-job training for kitchen staff, control team discipline & working efficiency。

Develop seasonal new dishes, standardize recipe, portion control, stabilize dish taste & plating standard; cooperate with front desk for menu upgrade & promotion activity。

Purchase & check raw material, manage stock inventory, strictly control food cost, reduce ingredient waste, optimize kitchen gross profit。

Fully follow Singapore food hygiene regulation, maintain kitchen sanitation, pass NEA inspection regularly, supervise staff’s hygiene operation standard。

Directly take charge core cooking during peak hour, handle customer feedback on food quality timely。

EA License No. : 24C2389(0 COMPROMISE RECRUITMENT PTE.LTD.)
EA Personnel Name: HE YA
EA Personnel No: R24124237

Reporting to the Head of Operations, the Logistics Executive (Inventory) is responsible for Inventory Management, including the movement of inventory from Inbound, Storage and Outbound. To ensure that established Inventory Management processes are followed both in the ERP/WMS systems and physical process. Constant review existing processes for improvements or establish new processes based on business needs.

Job Description

Inventory Management:

·      Monitor and maintain accurate inventory levels

·      Track stock movements to prevent shortages or overstocking

·      Conduct regular inventory audits to ensure accuracy

Order Processing:

·      Receive and process customer orders in a timely and accurate manner in WMS Pre-wave Module.

Shipping and Delivery Coordination:

·      Arrange and coordinate shipments, including selecting appropriate Trucks and provide timely updates to customers or stakeholders

·      Handle issues such as updating customer service on the change of shipping date or moving the deliver for next day for out-of-stock situations.

Transportation Management:

·      Plan and optimize transportation routes to ensure timely and cost-efficient delivery using WMS routes set up.

Problem-Solving and Issue Resolution:

·      Resolve issues related to inventory discrepancies, shipment delays, or damaged goods.

·      Provide timely report to the respective warehouse team lead.

Communication and Collaboration:

·      Collaborate with internal departments (e.g., customer service, sales, purchasing, warehouse) to ensure smooth logistics operations

·       Other assignments that may be required by HOD. 

Requirements

To function well, this position requires:

·      Min. Diploma in Logistics/Supply Chain Management and or,

·      Min. 5 years of experience in related field, preferably F&B Operational related role.

·      Possess positive attitude and initiative

·      Ability to lead and work well as a team

·      Possess good communication skills – both written and verbal

The Logistics Executive is responsible to ensure that agreed expectations are established and achieved.  Heads of Departments will use the evaluation instruments that are relevant to their departments for this evaluation.

Work location: Bedok

Working hours: Mon-Fri (11am to 8pm) & Sat (9am to 1pm).

Job Description & Responsibilities

System Operations

• Work with BC and WMS systems to manage logistics processes.
• Create and release waves in WMS for order processing.

Inbound Logistics

• Witness and oversee incoming container unstuffing to ensure accuracy and compliance.

Inventory Control

• Prepare for cycle stock takes and managestock write-offs.
• Witness stock write-offs in coordination with the Finance team.
• Reconcile stock take results between physical counts and WMSrecords.
• Handle return stocks with the warehouse picker and tally the stocks returned to the warehouse physically. Hand over the return invoice to operations admin

Documentation & Invoicing

• Print invoices that have been posted in BC.
• Attach purchase orders with invoices for delivery.
• Tally total invoices posted in BC against physicaldocumentation.

General Administration

• Perform ad hoc tasks as assigned by the manager to support logistics and warehouse operations.

Requirements:

• Min GCE “N” Level and above, computer literate
• Min. 1 to 2 years of experience in related field, preferably F&B Operational related role.
• Able to accept rotate shift and work independently
• Fast learner and able to multitask
• Good attendance record
• Learn from mistake and improve consistently
• Keen learner and willing to accept given task

Location: Tuas / Bedok

Key Responsibilities:

• Assist in pastry, cake,  production.
• Refill and maintain buffet dessert displays.
• Support and operate live stations as required.
• Maintain cleanliness, hygiene, and food safety standards.
• Assist with daily kitchen operations and event setups.

Requirements
• 1–2 years of pastry, bakery, or hotel experience.
• Basic pastry production and food hygiene knowledge.
• Able to work shifts, weekends, and public holidays.
• Team player with a positive attitude.

At White Restaurant, we're more than just serving great food, we're creating memorable experiences that bring people together every day. As we continue to grow across Singapore, we're looking for passionate leaders who can inspire teams, drive excellence, takes real ownership of outcomes and shape the future of our brand.

If you have been running a restaurant well for a few years and you are ready for more, we want to hear from you.

ABOUT THE ROLE

Reporting to the Senior Operations Manager, you will manage 4 to 5 White Restaurant outlets across Singapore on a field-based basis with direct reports of 4 to 5 Restaurant Managers. You are the person your Restaurant Managers call when they need someone in their corner, and also the person who holds them accountable when the standard slips. Both things are true at the same time.

KEY RESPONSIBILITIES:

• Visit each outlet in your cluster at least twice a week and know your outlets better than anyone

• Run weekly one-on-ones with each Restaurant Manager focused on real coaching conversations on their team, their standards, and their growth

• Own food safety and SFA compliance across your cluster, with zero demerit points as the floor

• Work with each Restaurant Manager to turn monthly targets into shift-level plans and close gaps when numbers slip

• Be the first call when something goes wrong in your cluster

• Ensure food quality consistency and service excellence from FOH team members

• Hold reviews and training sessions for outlets with service lapses and monitor online feedback

• Identify your next Restaurant Manager from within and put them on a development track
  

WHO WE ARE LOOKING FOR:

• At least 5 years in F&B, including 2 or more years as a Restaurant Manager with full P&L ownership.

• Have run a clean operation with consistent audit scores, no repeat food safety issues, and service standards that hold even when you are not watching.

• Have actually developed someone—not managed around a weak performer, but coached them to a better place.

• Food Safety Level 2 certified WSQ Advanced Certificate in F&B Management is a plus.

• Bilingual in English and Chinese. Our teams are diverse and communication matters.

• Singapore F&B experience is required
  

WHY THIS ROLE

White Restaurant is at a genuine inflection point. We are adding outlets, developing a second brand, and building the operating model that will carry us through the next phase of growth. The Cluster Manager is the primary pipeline into Operations Manager at White Restaurant Group. That path is structured, supported, and real. Your SOM and COO will work with you directly on P&L analysis, business thinking, and the skills you need to lead at the next level.

HOW TO APPLY

Send us your CV and a short note, two or three sentences, on what has shaped your career so far and what you are looking for next. We are not looking for a formal cover letter. We just want to hear from you in your own words.

Shortlisted candidates will be contacted within 5 working days.

6 months maternity cover

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• To scrutinize all invoices and verify their accuracy. 

• To double check invoices with purchase orders and receiving receipts. 

• To maintain records of all disbursements as required for company controls. 

• To process vendor payment via DBS bulk payment. 

• To reconcile vendor SOA and resolve discrepancies 

• To maintain proper filling and documentation as required by the Hotel. 

• To assist in month-end closing activities 

• Performs any other related duties that may be assigned from time to time.  

SKILLS & ABILITIES

• Min Diploma in in Finance/Accounting with 3 years related experience and/or training in similar capacity; or equivalent combination of education and experience.
• Candidate that has hospitality experience has an added advantage.
• Ability to work independently and in a fast-paced environment.

Belimbing is part of The Coconut Club and The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Assist with inventory count, quality of ingredients, and place orders when there are shortages
• Guide junior team members demonstrating cooking techniques, and providing guidance on food presentation and plating
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

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.

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.