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

The Dishwasher is an essential part of the kitchen and service operation, responsible for cleaning and sanitizing all dishes, equipment, and utensils to maintain the highest food safety and hygiene standards. This role requires speed, attention to detail, and a strong sense of cleanliness.

•    Operate industrialdishwashing machines efficiently and safely

•    Wash, rinse, and sanitiseall crockery, cutlery, cookware, and service equipment

•    Sort and return clean itemsto correct storage locations promptly

•    Remove rubbish, food waste,and dispose of in line with waste management procedures

•    Maintain cleanliness of thewarewashing area, including floors, drains, and surfaces

•    Monitor and reportdishwasher temperatures and chemical levels to the Dishwashing Supervisor

•    Assist with general BOHcleaning tasks during off-peak periods

•    Follow all safety protocolswhen handling cleaning chemicals

•    Support kitchen and FOHteams by ensuring a constant supply of clean equipment

•    Assist in moving heavy loads such as pots, trolleys, and rubbish bins safely

About the Role

The Catering / Pantry Assistant is a vital member of the service team, ensuring that dining areas, pantries, and service counters are well-stocked, clean, and guest-ready at all times. This role supports both FOH service and light BOH preparation tasks, embodying the friendly and attentive spirit of our workplace dining experience.

Key Responsibilities

• Assist in the setup and breakdown of service counters, buffet lines, and pantry stations

• Replenish food items, beverages, condiments, cutlery, and service ware throughout service periods

• Maintain cleanliness of dining areas, including wiping tables, collecting trays, and sanitizing surfaces

• Support catering supervisors during corporate functions and meetings

• Assist in portioning and plating of food under the guidance of supervisors or chefs

• Operate the pantry or self-service station, assisting guests with selections and queries

• Conduct basic temperature checks and record food display logs as instructed

• Follow all food safety, hygiene, and personal grooming standards at all times

• Assist in receiving deliveries, checking quantities, and storing items correctly

• Report equipment issues, stock shortages, and guest complaints to the supervisor immediately

Company Benefits:

• 10 days of Annual Leave
• 1 day of Birthday Leave
• Bonuses & Staff Discount
• Medical & Dental Benefits
• Meals provided
• Uniforms & Safety shoes provided
• Staff Training to boost skills, support career growth

Job Overview
We are currently seeking a proactive and reliable Assistant Chef to join our kitchen team. This position will support the Head Chef and team in the preparation and production of daily dim sum and other menu items, ensuring consistent food quality and maintaining kitchen hygiene and operational standards.

Key Responsibilities

• Prepare and cook key ingredients, including fillings, sauces, congee, wonton soup, and barley water.
• Handle marinated ingredients, mix fillings, and ensure timely delivery to cooking stations.
• Cook fillings and coordinate orders with the central kitchen and external suppliers when needed.
• Prepare a variety of dim sum, ensuring consistent taste, quality, and presentation.
• Provide guidance and on-the-job training to junior chefs as needed to ensure proper skills development and consistent standards.
• Maintain cleanliness and organization of the work area, and complete daily preparation tasks.
• Follow standard operating procedures (SOP) and adhere to food safety and hygiene standards.
• Assist with ingredient preparation, inventory management, and provide support to other stations when required.
• Independently manage assigned stations and daily production tasks.
• Supervise evening shifts to ensure smooth workflow.
• Use systems to place orders and receive deliveries, ensuring accurate and sufficient inventory.
• Order kitchen equipment and ingredients.
• Check the shelf life of food and ingredients to ensure food safety.
• Assist with staff leave planning, scheduling, and shift arrangements.
• Perform other tasks assigned by the Chef / Sous Executive Chef.
• Maintain high standards of food quality, consistency, and kitchen operations.
• Perform any other duties assigned by the Head Chef or Deputy Executive Chef.

The Handmade Dumpling Specialist is a skilled artisan in the craft of traditional Chinese dumpling making, offering live demonstrations and high-quality handmade dumplings at the noodle station. Engaged on a scheduled or on-request basis, this role brings an authentic and visually engaging culinary experience to the corporate dining environment.

•    Perform live handmade dumpling (jiaozi, siu mai, har gow, etc.) demonstrations

•    Prepare dough, skins, and fillings from scratch using authentic recipes and techniques

•    Produce sufficient dumpling quantities to meet service demand during each deployment

•    Showcase folding and pleating techniques to guests in an engaging, informative manner

•    Coordinate with the Chef de Partie on dumpling varieties, fillings, and cooking methods per menu

•    Prepare both pork-inclusiveand No Pork No Lard variants as required by the menu

•    Train kitchen assistants on basic dumpling preparation to support production between specialist visits

•    Maintain demonstration area in clean, hygienic, and visually attractive condition

•    Advise on ingredient quality, dough ratios, and filling recipes for consistency

• Store uncooked dumplings safely and provide handling instructions to kitchen staff

What's the job

The Chef de Partie organizes kitchen operations, prepares and serves dishes, and supervises junior kitchen staff while ensuring compliance with health, safety, and brand standards.

Your day-to-day

• Plan menus by assessing ingredient availability, required skills, and hotel standards to deliver quality dishes
• Prepare meals for assigned kitchen sections, ensuring timely delivery of high-quality food items
• Supervise and provide clear direction to kitchen helpers, attendants, and stewards to maintain smooth kitchen operations
• Collaborate with supervisors on manpower planning and kitchen management needs
• Communicate guest and internal feedback, operational difficulties, and relevant information to superiors to support continuous improvement
• Coordinate food service flow, including pass and pick-up processes, to ensure efficient service
• Participate actively in daily briefings, meetings, and training sessions to enhance team performance and compliance
• Prepare food, beverage, materials, and equipment in advance to support service readiness
• Maintain cleanliness and reset work areas to uphold hygiene and safety standards
• Implement hotel and departmental policies, including health, safety, grooming, quality, and hygiene regulations
• Apply Occupational Health & Safety (OH&S) policies by conducting all tasks safely and reporting hazards promptly
• Demonstrate knowledge of property safety, first aid, fire, and emergency procedures and operate equipment safely
• Log security incidents and accidents accurately following hotel protocols

What we need from you

• Minimum 2 years’ experience in a similar culinary role or equivalent combination of education and experience
• Valid food service permit or health/food handler card as mandated by local government agencies
• Demonstrated ability to interact professionally with guests, colleagues, and third parties to uphold the hotel’s reputation
• Proven problem-solving skills applied in kitchen operations and guest service contexts

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 set proper 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.

(Partial Accounts Receivable/ Partial Accounts Payable)

Record financial transactions, including accounts payable, accounts receivable, and general ledger entries.

Prepare and send out monthly SOA to our debtors.

Review Accounts Receivable Aging report and investigate outstanding balances.

Process Payment Voucher in the system.

Assist with month-end closing procedures.

Maintain an organized filing system.

Supporting Accountant in data entry and information gather for reports purpose.

Support Accountant with the yearly financial audit.

Perform ad-hoc tasks asn assigned.

Requirements:

Minimum CAT/LCCI/ITE Certificate or Diploma in Accounting or equivalent.

Entry Level - No Need Experience , Training Provided.

Proficiency in using Microsoft Office applications.

Ability to work collaboratively in a team environment.

Basic understanding of financial regulations and compliance.

Able to start work immediately/short notice will be an advantage.

JOB SUMMARY

Responsible for proactively soliciting and managing large group/catering related opportunities with significant revenue potential.  Manages group/catering opportunities not handled by an Event Booking Center (EBC). Actively up-sells each business opportunity to maximize revenue opportunity.  Achieves personal and team related revenue goals.  Ensures business is turned over properly and in a timely fashion for proper service delivery.  Responsible for driving customer/guest loyalty by delivering service excellence throughout each customer/guest experience.  Provides service to customers in order to grow the account on behalf of the company.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 2 years experience in the sales and marketing, guest services, front desk, or related professional area.

OR

• 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; no work experience required.

   

CORE WORK ACTIVITIES
 

Understanding Market Opportunities & Driving Revenue

• Targets group/catering accounts, markets, or segments with heavy emphasis on proactive solicitation and account saturation.
• Partners with group/catering counterpart to effectively manage the business opportunity.
• Responds to incoming group/catering opportunities for the property that are outside parameters of the Event Booking Center.
• Handles all opportunities if property does not participate in an EBC.
• Identifies, qualifies and solicits new group/catering business to achieve personal and each property’s revenue goals.
• Focuses efforts on group/catering accounts with significant potential sales revenue.
• Develops effective group/catering sales plans and actions.
• Designs, develops and sells creative catered events.
• Maximizes revenue by upselling packages and creative food and beverage.
• Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them.
• Closes the best opportunities for each property based on market conditions and individual property needs.
• Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.

Providing Exceptional Customer Service

• Handles complex business with significant revenue potential as well as significant customer expectations.
• Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc.
• Develops relationships within community to strengthen and expand customer base for group/catering sales opportunities.
• Supports brand’s Service and Relationship Strategy, driving customer loyalty by delivering service excellence throughout each customer experience.
• Provides excellent customer service in order to grow share of the account.
• Executes brand’s Customer Service Standards and property’s Brand Standards.
• Executes and supports the business Customer Service Standards and property’s Brand Standards. 
• Participates in and practices daily service basics of the brand.
• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.
• Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the property and brand.
• Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.

Building Successful Relationships

• Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, Strategic Accounts) to ensure sales efforts are coordinated, complementary and not duplicative.
• Manages and develops relationships with key internal and external stakeholders.
• Uses sales resources and administrative/support staff.

Additional Responsibilities

• Utilizes intranet for resources and information.
• Conducts site inspections.
• Creates contracts as required.
• Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).
  
  At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

• To promote and sell food testing business of Health & Nutrition (H&N)
• To ensure that all customer enquiries are followed up and closed successfully with the ultimate goal of achieving monthly sales target/KPI set.
• To cross-sell related H&N testing, inspection and certification as appropriate.
• Receive, making call and follow-up on all in-bound and outbound calls enquiries for food testing prospects.
• To ensure monthly proposal/quotation target is satisfactory achieved or exceeded.
• To meet and achieve monthly sales target set by the H&N business line.
• To prepare, arrange and co-ordinate related sample collection, customer visits, meetings, trainings, seminars and etc.as necessary.
• Process signed quotation/proposals and contract creation in LIMS.
• Conduct work as per relevant SGS global and local procedures.
• Other related customer care activities to ensure customer satisfaction services provided and report back to superior any improvement for further excellence of the services offered.
• Adherence to SGS Health, Safety and Environment (HSE) Policy by uphold a good safety behavior and exercising necessary standard and process when carry out your responsibilities at all times to ensure compliance to the HSE requirements.
• Perform any other responsibilities as assigned by your reporting manager and/or Senior Management

Our client is a well-established company in the FMCG industry, specializing in food distribution and retail operations. Due to their current expansion plan, they are looking for a Key Account Executive to join their Commercial team. They are located in the (North) – easily accessible.

Basic + Commission

Responsibilities:

• Manage and support key retail accounts to drive sales growth, product distribution, and in-store visibility.
• Handle sales forecasting, account planning, and monitoring of sales performance.
• Liaise with internal departments to coordinate order fulfilment, inventory planning, promotional activities, and customer requirements.
• Monitor trade execution including product placement, stock availability, pricing, and shelf presence across assigned accounts.
• Support new product launches, product range expansion, and promotional activities within retail channels.
• Coordinate and execute trade campaigns, pricing adjustments, and retailer initiatives.
• Track promotional performance and prepare post-campaign evaluations.
• Prepare sales reports, account updates, and market analysis on a timely basis.
• Conduct market visits to monitor competitor activities and pricing trends.
• Support ad-hoc operational and commercial activities when required.

Requirements:

• Degree qualification with relevant experience in FMCG sales or key account management.
• Possess Class 3 driving license; own vehicle will be an added advantage.
• Experience handling retail accounts, sales forecasting, and trade promotions.
• Proficient in Microsoft Office applications.

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 candidates will be notified.

Email Address: jobs@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Who we are

Flatty Wap is a New York-inspired pressed wrap kiosk opening August 2026 at One Raffles Place B1-27, Singapore CBD. We make everything from scratch — 48-hour jerk, 36-hour brisket, in-house sauces and slaws. Small team, high standards, fast service. This is not a factory kitchen. The craft is real and we take it seriously.

The role

You will be a core member of a tight kitchen team, working the line under our Head Chef and Sous Chef during a high-volume CBD lunch service. Your job is to execute to spec, hold the standard every single service, and keep pace when it gets busy. Consistency is non-negotiable here.

What we need from you

• Minimum 2 years experience in a professional kitchen — line cook, QSR, or fast casual
• Fast, clean, and disciplined on the line
• Can follow recipes and prep SOPs exactly and repeatedly
• Calm under pressure — lunch rush in a CBD kiosk is intense
• Reliable, punctual, and a team player who lifts the people around them
• Singapore Citizen or PR only

What you get

• $3,000–3,400/month depending on experience
• Full-time, Monday to Saturday — closed Sundays
• 15 days annual leave from Day 1
• Small team where your work is seen and recognised
• Ground floor of a brand being built from scratch with genuine growth ambitions

Responsibilities:

• Prepare and cook menu items according to recipes and standards
• Set up workstations with all needed ingredients and cooking equipment
• Ensure food is prepared in a timely manner and presented according to quality standards
• Maintain a clean and organized kitchen, including equipment, utensils, and work areas
• Manage kitchen stock for daily operation and food cost control
• Assist in receiving and storing deliveries according to FIFO (First In First Out) practice
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

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.

Job Description:

• The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.
• Responsible for our signature Sofitel Le haute Croissant production and sales.
• Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Creates enthusiasm for training and development amongst his subordinates.
• Motivates and leads by example.
• Communication of food trends and market needs to ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Conduct weekly inspections of kitchens and restaurants with follow-ups.
• Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
• Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Be fully responsible for the labour budget of his assigned kitchen department
• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Possess SFA Hygiene Certification – Level 3 and above.
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• An understanding of luxury guest expectations.