Total 5,742 Others level F&B / Tourism / Hospitality job vacancies

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.

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.

• 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.

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.

• 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.

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

• 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

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

• Experience in kitchen operations

• In-depth understanding of food health and safety regulations

• Exceptional time management and organisational skills

• Excellent verbal communication skills

• Exceptional physical stamina and strength

• Ability to work as part of a team

• Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. Candidates can receive experience through formal trainings and internships.

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

• 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

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

• Experience in kitchen operations

• In-depth understanding of food health and safety regulations

• Exceptional time management and organisational skills

• Excellent verbal communication skills

• Exceptional physical stamina and strength

• Ability to work as part of a team

• Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. Candidates can receive experience through formal trainings and internships.

WE TAKE YOU ABOVE BEYOND

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

Job Responsibilities

Operational Excellence

• Oversee day‑to‑day F&B operations to ensure smooth and efficient service across assigned outlets.

• Implement and monitor SOPs, ensuring consistency in service quality and food presentation.

• Lead pre‑service briefings and ensure operational readiness, including manpower planning and floor allocation.

• Support the F&B Manager in analyzing operational gaps and recommending improvements.

Team Leadership & Development

• Provide on‑the‑ground guidance to Supervisors and frontline staff.

• Conduct on‑job training to uplift product knowledge, service standards, and operational skills.

• Mentor and coach team members to build capability and readiness for future roles.

• Support performance management by providing feedback to Supervisors and escalating issues where needed.

Customer Experience

• Serve as the escalation point for complex guest issues and service recovery.

• Monitor guest satisfaction scores and identify trends to improve service delivery.

• Maintain strong relationships with regular guests and VIPs to enhance loyalty.

Quality, Safety & Compliance

• Ensure full compliance with food safety, hygiene, and workplace safety standards.

• Conduct routine inspections to maintain cleanliness, equipment functionality, and adherence to policies.

• Support audits and implement corrective actions where required.

Inventory & Cost Management

• Oversee stock levels and monitor usage to minimise wastage.

• Assist with ordering, receiving, and inventory control processes.

• Support menu changes, pricing updates, and promotional launches.

Job Requirements

Education & Certification

• Diploma or equivalent in Hospitality Management or related field

Experience

• 3–5 years of F&B experience with at least 1 year in a supervisory capacity

• Knowledge of food safety and hygiene standards

Other Prerequisites

• Basic service and operational knowledge

• Have a well-groomed, professional appearance

• Willing and able to work on shifts, weekends and public holidays

• Ability to work in a fast‑paced, customer‑focused environment

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

JOB RESPONSIBILITIES:

• To conduct services on ground but not limited to servicing, food ordering, reservations, cashiering duties etc
• To undergo trainings for the skill sets of non-supervisory roles to understand and perform the functions
• To undergo trainings for supervisory roles and responsibilities so as to be able to lead and manage both operations and management
• Complete all trainings and acquire the knowledge and skills to perform independently within the targeted timeline up to Assistant Manager
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld
• Ensuring all policies and procedures of the company are followed accordingly
• Any other jobs or duties assigned by the Restaurant Manager from time to time

JOB REQUIREMENTS:

• Minimum 1 year working experience in Food & Beverages industry
• Fresh Graduates are welcomed to apply too
• Possess good working Attitude
• Team player with good interpersonal communication skills, positive attitude, enthusiasm, and initiative