Total 907 Junior Executive level F&B / Tourism / Hospitality job vacancies

**Open to S'poreans and PRs only**

• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.

• Responsible for providing excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers. This includes but is not limited to the following:

- Be proactive and vigilant in service.

- Interact with customers in a pleasant and calm manner.

- Greet all customers by name warmly, with an appropriate greeting.

- Keep updated on current menu (e.g. specialties, menu deviations, to be aware if running out of items, etc.)

- To attend and respond to the customers’ needs promptly and professionally.

- To collect and process payment and/or give to the cashier, return change or credit card to the customers.

• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.

Job Scope
1. Academic & Programme Support
• Support teachers in the setup and preparation of ingredients and equipment for Home Economics or cookery lessons.
• Assist teachers in consolidating and ordering food ingredients for practical classes and daily operations.
• Provide logistical support during lessons to ensure smooth delivery of practical sessions.
• Help maintain a safe and conducive learning environment for students during cooking activities.

2. Food Preparation & Cooking Support
• Assist in basic food preparation, including washing, peeling, cutting, and slicing ingredients.
• Support the preparation and organization of ingredients required for daily Home Economics classes.
• Ensure ingredients and equipment are properly prepared and ready for lesson activities.

3. Hygiene, Safety & Compliance
• Maintain cleanliness of kitchen areas, utensils, equipment, and workstations to the highest standards.
• Ensure proper sanitation of surfaces and tools in accordance with food safety and hygiene regulations.
• Adhere strictly to all food safety, hygiene, and workplace safety standards at all times.
• Maintain the safety and cleanliness of the kitchen to ensure a safe and conducive environment for learning
• Monitor and report any safety hazards or maintenance issues promptly

4. Storage and Inventory
• Organize and maintain food storage areas to ensure compliance with safety and hygiene standards.
• Assist in receiving, checking, and storing deliveries appropriately.
• Support inventory management by tracking ingredient usage and stock levels
• Ensure proper rotation of perishable items following FIFO (First In, First Out) principles

5. Logistics
• To provide logistical support for school events, including setup and clearing of refreshment equipment.
• Maintain and organize kitchen equipment and supplies for efficient operations.

Requirements:

• Valid food hygiene course level
• Ability to communicate effectively and work in teams.
• Prior experience in commercial kitchens or schools is preferred.
• Have an acceptable level of fitness and resilience to be able to perform the role effectively.

Contract Period: June 2026 to November 2026
Working Hours: 7.30am to 4.30pm

EA License No: 96C4864
Reg. No.: R24121728 EUNICE WOO JING QI

Responsibilities:

• Conduct plant hygiene inspections and factory checks.
• Perform QC checks including microbial, sensory, and visual inspections on raw materials and finished products.
• Carry out in-house equipment verification and calibration.
• Maintain and manage QC laboratory operations.
• Perform other duties as assigned by the company.

**5 days work week (8.30am-5.30pm) Tuesday - Saturday (Mon & Sun Off)
**Sometimes required to work OT, OT is payable

Wecruit Pte Ltd | 20C0270
Tew Jie Wei | R22106822

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

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

Job Description:

• Welcome guests and escort them to their assigned tables and seats.
• Suggest menu items and take orders accurately.
• Verify that food is delivered promptly and matches the order.
• Ensure tables are properly set and utensils are clean and in place.
• Handle billing and process payments via cash or card.
• Respond to guest questions and resolve complaints courteously and effectively.

Requirements:

• Minimum 1 year of working experience in Hotel/ F&B industry
• Excellent communication skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

⏰Working Hours:
• Mon-Fri: 8am-5pm
• Sat: 8am-12pm (Required to work every Sat during probation; alternate Sat after probation)

Job Summary:

To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

· Ensure that all areas of the kitchen are clean and sanitized including food processing equipment, cooking utensils and other light equipment.

· Cook and prepare assigned dishes for serving according to the menu (main and special/promotion dishes).

· Ensure that all soiled wares are collected duly, cleaned, washed and sanitized for use in all other department.

· Ensure that all food is processed according to the corporate and government regulatory control in hygiene and sanitation standards.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Assist in planning of menus and recipes with the Unit Manager and / or Head Chef.

· Attend weekly service meetings to improve and enhance service level.

· Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

· Performs any other duties as directed by the Head Chef and / or Unit Manager.

Responsibilities:

• Support R&D activities in seasoning compounding, new product development, and applications
• Assist with monthly development of new seasonings, application methods, and promotional items
• Coordinate new raw material and flavour sourcing with the Purchasing team
• Handle new raw material registration, documentation, and evaluation
• Perform QC checks (sensory and visual) on finished products and incoming materials
• Evaluate existing and alternative food ingredients
• Maintain R&D laboratory cleanliness and operations
• Conduct plant hygiene inspections
• Support HACCP and Halal quality systems and documentation
• Perform other duties as assigned

**5 days work week (8.30am-5.30pm), Mon-Fri

Wecruit Pte Ltd | 20C0270
Tew Jie Wei | R22106822

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. IHCL recently launched Bombay Brasserie in Singapore, continuing its legacy of Indian cuisine and hospitality globally.

Job Summary

Assist the Sous Chef and Head Chef in managing daily kitchen operations to deliver high-quality food and service in a dynamic, high-volume environment.

Responsibilities

• Assist Sous Chef and Head Chef in coordinating daily kitchen operations to ensure efficient workflow
• Supervise kitchen sections to maintain smooth service execution during all shifts
• Maintain consistent food quality, taste, and presentation standards to meet brand expectations
• Enforce strict adherence to food safety, hygiene, and SOPs including HACCP guidelines
• Support menu implementation by planning preparation and organizing mise-en-place activities
• Train and mentor commis chefs and kitchen assistants to enhance team skills and performance
• Monitor stock levels and implement measures to minimize food wastage and support inventory control

Preferred competencies and qualifications

• Prior experience as Chef de Partie or in an equivalent kitchen role
• Strong knowledge of kitchen operations and section management to optimize productivity
• Ability to perform effectively under pressure during high-volume service periods
• Good understanding of food safety and hygiene standards to maintain compliance
• Team-oriented mindset with discipline and eagerness to learn continuously
• Passion for delivering quality-driven cooking with consistency