Total 5,697 Others level F&B / Tourism / Hospitality job vacancies

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• WhatsApp to +65 8896 9730 /+65 8896 1761
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We are hiring Service Crew to support daily operations at a Japanese restaurant. This role involves front-of-house service and assisting the team to ensure a smooth dining experience for guests.

Working Hours (Daily Mon - Sun) - Flexible arrangement

• 11:30 AM – 4:00 PM
• 6:00 PM – 10:00 PM
• 11:30 AM – 10:00 PM (2-hour break)

Shifts are assigned based on operational needs and availability.

Salary

• $11 – $13 per hour
• Payment will be made within 3 days after each completed shift

Job Scope

• Greet and assist customers in a polite and professional manner
• Take food and beverage orders accurately
• Serve food and drinks according to service standards
• Clear tables and maintain cleanliness of the dining area
• Assist with basic setup and closing duties
• Follow hygiene, safety, and service procedures
• Work closely with kitchen and service team members

Requirements

• Food Safety Course Level 1 (required)
• Sponsorship is available for candidates who can commit
• Ability to communicate clearly and work as part of a team
• Positive attitude and willingness to learn
• Prior F&B experience is an advantage but not mandatory

Job Types: Part-time, Permanent, Contract, Temporary, Freelance, Student job

Benefits:

• Flexible schedule

• Preparation of three (3) meals a day for preschool children (breakfast, lunch, teabreak) according to centre menu

• Maintain food safety and sanitation standards

• Ensure ingredients and final products are fresh.
• Maintain a clean and safe work area, including handling utensils, equipment and dishes.
• Ensure food is hygienically stored and food storage areas are kept clean.
• Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.
• Ensure all kitchen equipment are cleaned before and after use.
• Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.
• Possess a food handling or food hygiene–related certificate is an advantage.
• Have basic knowledge of food safety and hygiene.

A proactive and detail-oriented Brands Executive to support the growth, positioning, and execution of brand strategies within the F&B sector. The role involves managing brand campaigns, coordinating marketing initiatives, ensuring brand consistency across outlets, and supporting promotional activities to strengthen brand presence and customer engagement. Minimum 2 years of relevant experience in the F&B industry will be an advantage.

1. Brand Management

• Assist in developing and executing brand strategies to strengthen brand awareness and market positioning.

• Ensure consistent brand identity and messaging across all marketing materials, outlets, and digital platforms.

• Monitor brand performance and customer feedback to improve brand perception.

2. Marketing & Campaign Execution

• Plan, coordinate, and execute marketing campaigns, promotions, and product launches.

• Work closely with internal teams and external vendors to ensure smooth campaign implementation.

• Support seasonal promotions, festive campaigns, and in-store marketing initiatives.

3. Content & Communication

• Coordinate the development of marketing materials including digital content, promotional collaterals, and in-store displays.

• Assist with social media campaigns, partnerships, and promotional activities.

4. Outlet & Operations Coordination

• Work closely with outlet teams to ensure proper implementation of marketing campaigns and brand guidelines.

• Support new outlet openings and brand activations when required.

5. Market Research & Reporting

• Conduct competitor analysis and monitor market trends within the F&B industry.

• Track campaign performance and prepare reports to evaluate effectiveness.
  

  1) Strong project coordination and organizational skills.

  2) Good communication and interpersonal skills.

  3) Creative thinking with attention to detail.

  4) Ability to work in a fast-paced environment and manage multiple projects.

  5) All other tasks assigned by HOD
  

  Benefits

  • Group Insurance

  • Staff Purchase Discounts

  • Birthday Leave

Job Descriptions

Operations Management

• Oversee, lead, and ensure smooth daily operations across all cafés and kiosks.

• Implement and maintain operational standards and workflow efficiency.

• Ensure full compliance with hygiene, safety, and regulatory requirements.

Staff Leadership & Management

• Supervise, mentor, and lead staff to deliver high-quality service.

• Conduct staff training, coaching, and performance evaluations.

• Manage staff records, including attendance, performance, and HR documentation.

• Plan and prepare staff rosters; manage monthly timesheets.

Customer Relations

• Build and maintain positive, professional relationships with customers.

• Handle customer feedback and ensure service excellence.

Sales & Financial Management

• Lead the team to achieve sales goals and drive revenue growth.

• Monitor financial performance, control costs, and support budget management.

Administrative Duties

• Manage documentation, reporting, and other store administrative tasks.

• Undertake additional duties as assigned by management.

• Any other tasks assigned by OM/Management.

Requirements

• Ability to commit to extended working hours as required by operational needs.

• Minimum of 5 years of working experience in the Food & Beverage (F&B) sector.

We are looking for an experienced Chef de Cuisineto join our team. The ideal candidate will have a passion for food and a strongdesire to create innovative, delicious dishes.

Responsibilities:

·      Conduct menu planning sessions, meetings andtastings

·      Oversee and inspect food preparation and service

·      Ensure that all employees follow facility standardsand sanitation practices

·      Assist in training employees.

·      Overseeing all daily kitchen activities, includingfood preparation, cooking, plating, and ensuring efficient workflow. 

·      Maintaining high standards for food quality andpresentation, ensuring adherence to health and safety regulations

·      Managing inventory, ordering supplies, and controllingfood costs to ensure profitability. 

Qualifications:

·       Working experience as Chef de Cuisine, or a related role.

·       Ability to thrive in a high-pressure environment.

·       Creative, innovative thinking.

·       Exceptional standards for cleanliness, health, and safety.

As an Outlet Manager, you will take charge ofmanaging the overall operations of the outlet, ensuring that it runs smoothlyand efficiently. You will lead a team, handle customer inquiries, manageinventory, and ensure compliance with health and safety regulations.

Responsibilities:

·      Supervise daily operations and ensure the outletmeets operational standards.

·      Lead, train, and motivate a team of staff membersto provide excellent customer service.

·      Develop and implement strategies to achieve sales targetsand increase revenue.

·      Monitor stock levels and manage inventory toprevent shortages or excesses.

·      Handle customer complaints and ensure customersatisfaction.

·      Maintain health, safety, and cleanliness standardswithin the outlet.

·      Coordinate with suppliers and vendors to ensuretimely delivery of goods.

·      Prepare and manage budgets, evaluating financialperformance and implementing cost control measures.

·      Ensure compliance with company policies andprocedures.

Qualifications:

·       Proven experienceas an Outlet Manager or in a similar managerial position.

·       Strong leadershipand team management skills.

·       Excellentorganizational and problem-solving abilities.

·       Ability to work ina fast-paced environment and handle high-pressure situations.

·       Exceptionalcommunication and interpersonal skills.

We are seeking a professional Chef de Cuisine to join our team. A chef decuisine serves as a culinary supervisor and is in charge of several kitchens,each specializing in a specific type of food.

Responsibilities:

• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

Qualifications:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Knowledge of various kinds of cuisines would be an added advantage.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.

We are lookingfor a Chef to join our team and prepare delicious meals for our customers. Chefresponsibilities include studying recipes, setting up menus and preparinghigh-quality dishes. You should be able to delegate tasks to kitchen staff toensure meals are prepared in a timely manner.

Responsibilities

·       Set up the kitchen with cooking utensils and equipment, like knives,pans and kitchen scales

·       Study each recipe and gather all necessary ingredients

·       Cook food in a timely manner

·       Delegate tasks to kitchen staff

·       Inform wait staff about daily specials

·       Ensure appealing plate presentation

·       Supervise Cooks and assist as needed

·       Slightly modify recipes to meet customers’ needs and requests (e.g. reducesalt, remove dairy)

·       Monitor food stock and place orders

·       Check freshness of food and discard out-of-date items

·       Experiment with recipes and suggest new ingredients

·       Ensure compliance with all health and safety regulations within thekitchen area

·        

Qualifications

·       Proven work experience as a Chef or Cook

·       Hands-on experience with various kitchen equipment (e.g. grillers andpasta makers)

·       Advanced knowledge of culinary, baking and pastry techniques

·       Leadership skills

·       Ability to remain calm and undertake various tasks

·       Excellent time management abilities

·       Up-to-date knowledge of cooking techniques andrecipes

We are looking for a Chef who is responsible for developing recipes,planning menus, and managing food preparation, ensuring each dish meets bothtaste and presentation expectations.

Responsibilities:

• Menu Planning
• Recipe Development
• Food Preparation and Presentation
• Inventory and Cost Control
• Training and Monitoring Staff
• Health and Safety Compliance
• Quality Control

Qualifications:

• Proven experience in Kitchen environment
• Strong Leadership Skills
• Creativity and Attention to Detail
• Excellent Time Management
• Knowledge of Food Safety and Sanitation Standards:
• Budgeting
• Physical Stamina

Job Description

• Receives food ingredients and raw materials from supplier as required for daily operations
• Slices, grinds, and cooks meats using a full range of cooking methods
• Ensure standards for food quality and preparation are strictly adhered to
• Seasons and prepares a wide variety of roasted product in accordance with prescribed recipes
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• Performs miscellaneous job-related duties as assigned
• Maintains clean work areas, utensils, and equipment

Job Requirements

• Good attitude, hardworking, and committed
• Attentive to details and meticulous to ensure smooth operations with minimal errors
• At least 3 year(s) of working relevant experience in similar capacity
• Possess good communication with good interpersonal skills
• Hungry to learn, with a passion for self-development
• Required to work on weekends and public holidays
• Required to work on night schedule

Responsibilities

• Assist the Front Office Manager in maintaining proper, efficient, and profitable functioning of the department.
  
• Collaborate with the Front Office Manager to develop long-term and short-term strategies planning, plan budgets and forecast for the department.
  
• Provide recommendations and advice to the Front Office Manager for process and strategy improvements within the department.
  
• Analyze trends, changing needs, and guests’ expectations to proactively meet accommodations, services, and facility needs.
  
• Ensure staff support efforts to achieve ARR and occupancy goals through yield management of room inventory.
  
• Monitor the Housekeeping Department to maintain excellent service and cleanliness for guestrooms and public areas within the budget.
  
• Oversee the Reservation Section to achieve yield % goals and provide a 3-month daily booking forecast to the management.
  
• Supervise the Telephone Sections for prompt and friendly handling of administrative and guest calls.
  
• Periodically inspect guest rooms, public areas, lobby, and other facilities ensure consistency of high standards.
  
• Coordinate with Outsource Security for efficient surveillance and proper reporting and follow-up on incidents.
  
• Collaborate with the Front Office Manager and Human Resources for manpower needs, recruitments, promotions, and terminations etc.
  
• Review departmental programs to support team development.
  
• Undertake any other duties assigned by the Front Office Manager with diligence and professionalism.
  

Requirements

• Minimum Diploma or Degree in Hospitality, Tourism, or related field.
  
• At least 3–5 years of Front Office experience, including 1–2 years in a supervisory role.
  
• Strong leadership, communication, and interpersonal skills.
  
• Service-oriented with the ability to support daily front office operations and guest satisfaction.
  
• Proficient in Opera PMS or other hotel front office systems.
  
• Hospitality certifications (e.g., CERT, service excellence, operations management, or leadership) are an advantage.
  
• Professional, well-groomed, and composed in all guest interactions.