Total 260 F&B / Tourism / Hospitality job vacancies in Fortitude Valley

Programme: Specialist Diploma in Culinary Wellness
Mode: Online (Live Sessions via Zoom) At Sunrice GlobalChef Academy OnlinePlatform
Schedule: Every Thursday, 9:00 AM – 12:00 noon or 1:00 PM -4:00 PM (9sessions)
Learner Profile: Adult learners (aged 19 and above) from healthcare,F&B, and wellness-related fields

 Employment Type: Part-Time / Associate Faculty

Overview

The instructor will deliver the Psychosociology of Food module to adult learners in a Specialist Diploma programme. The role focuses on exploring how psychological, social, cultural, and environmental factors influence food choices, eating behaviours, and perceptions of health and wellness.

All teaching materials, lesson plans, and assessment guidelines will be provided. The instructor is responsible for effective delivery, facilitating meaningful discussions, and supporting student learning.

Key Responsibilities

Teaching

• Deliver lectures and interactive sessions using provided materials.
• Explain key concepts such as food behaviour, cultural identity, social norms, and consumer decision-making.
• Explore how psychological factors (habits, emotions, perceptions) influence eating patterns.
• Meet teaching schedules and administrative requirements professionally.
• Connect theory to real-world contexts such as food trends, marketing, and health behaviours.
• Meet teaching schedules and administrative requirements professionally.

Curriculum Delivery

• Conduct 3-hour online sessions, typically scheduled weekly (Thursdays).

Student Engagement

• Encourage discussion, reflection, and participation.
• Facilitate case studies, group discussions, and applied learning activities.
• Support adult learners from diverse professional and cultural backgrounds.
• Create a safe and inclusive environment for sharing perspectives on food and culture

Assessment

• Administer assessments according to programme guidelines. Evaluate assignments, quizzes, or presentations.Provide constructive feedback.

Module Content (Indicative Topics)

Introduction to food behaviour and psychosociology

• Psychological drivers of food choice (habits, emotions, perception, reward)
• Cultural identity and food practices
• Social norms and communal eating behaviours
• Food preferences, taste development, and sensory perception
• Consumer behaviour and decision-making in food selection
• Influence of marketing, media, and food trends
• Comfort foods and emotional eating
• Food, memory, and nostalgia
• Socio-economic factors and accessibility in food choices
• Health beliefs, dietary trends, and behaviour change
• Sustainability, ethics, and conscious food choices
• Psychosociology of eating in modern lifestyles (convenience, urbanisation)
• Applying behavioural insights to promote healthier eating

TeachingFormat

Delivery Mode: Online lectures with discussion
Total Contact Hours: 27 hours (9 sessions × 3 hours)
Class Size: 8–16 adult learners
Schedule: Morning or afternoon sessions, depending on programme timetable.

RequiredQualifications

• Academic background in Psychology, Sociology, Nutrition, Public Health, Behavioural Science, or a related field.
• Strong understanding of food behaviour, consumer psychology, or cultural food practices.
• Ability to relate theoretical concepts to practical, real-world food and wellness contexts.

PreferredQualifications


Teaching experience in higher education or adult learning.
Adult education certification, such as:

Advanced Certifi

• cate in Learning and Performance (ACLP)
• Advanced Certificate in Training and Assessment (ACTA)
• Teaching Materials andIntellectual Property
• All curriculum materials, slides, and assessments are provided by the programme and remain its intellectual property. They may not be reproduced or used outside the programme without written permission.

We are looking for a Front Office Associate to join our team!

As a Front Office Associate, we rely on you to:

• Take responsibility of the front office to ensure smooth and efficient operation at all times
• Upsell rooms to meet guests' needs when appropriate
• Ensure guest requests are fulfilled in a professional and timely manner

We are looking for someone who:

• Takes pride in being a hotelier
• Enjoys crafting creative and best-fit solutions
• Preferably has relevant experience in the hospitality industry
• Preferably comes from a hotel management-related education background
• Has strong interpersonal and communication skills

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.

If you are the right person, what are you waiting for? Click the apply button now!

Shangri-La Rasa Sentosa, Singapore

We are looking for a Food & Beverage Supervisor to join our team!

As a Food & Beverage Supervisor, we rely on you to:

• Interact and engage with guests and maintains high quality service standards
• Supervise, lead and train team members
• Handle guest complaints effectively and professionally
• Consistently looking to increase satisfaction levels for guests
• Support the daily operation in collaboration with the managers, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.
• Take responsibility, in partnership with the managers for the operations look and feel, including but not limited to the overall decor and atmosphere of the outlet
• Maintain Food Hygiene and Safety Standards, knowledgeable with audit protocol.

We are looking for someone who:

• Enjoys delivering high quality guest service with a welcoming manner
• Has experience working in a hotel/resort environment in delivering Food & Beverage services.
• Has experience in managing outlet in an outdoor environment
• Experience in leading a team of service crews
• Knowledgeable in beverages knowledge such as bartendering added advantages.
• Involve in F&B marketing and promotions
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

• Drive revenue and profitability targets for the assigned outlet. 
• Foster and maintain positive guest relations at all times. 
• Oversee the opening, operating, and closing procedures to ensure smooth daily operations. 
• Ensure the dining area consistently meets health and safety regulations and is clean, well-maintained, and visually presentable. 
• Adhere to and enforce Food & Beverage Safety and Hygiene policies and procedures. 
• Ensure the menu board and beverage lists are in good condition and that the required number of menus are always available. 
• Assist in resolving payment issues and ensure all cashiering activities comply with accounting standards. 
• Monitor staff performance across all service areas, ensuring adherence to service standards, and provide on-the-spot coaching as needed. 
• Conduct daily briefings and keep the Operations Manager and Directors updated on operational matters and key developments. 
• Maintain accurate and consistent inventory and stock control for food and beverages. 
• Establish par levels and manage requisitions for supplies, liquor, beer, wine, and equipment based on forecasted business needs. 
• Participate in interviewing and selecting potential Front of House hires. 
• Analyse situations, evaluate outcomes, and implement effective solutions to operational challenges. 
• Contribute actively to the implementation of service enhancements and continuous improvement initiatives. 
• Maintain an effective training system to ensure team members are equipped with the knowledge and skills to perform at a high level. 
• Set clear, realistic, and challenging goals to drive team performance and operational excellence. 
• Ensure timely performance reviews and appraisals for all Front of House staff. 
• Perform any other ad hoc duties as assigned by the Operations Manager or Management Team. 

Assemble ready-to-eat snacks (sandwiches, wraps, salads, pastries, toasties) quickly and hygienically using set recipes and presentation standards.

Stock and replenish ingredient and condiment stations; rotate perishable items to minimize waste.

Follow food safety, sanitation, and allergen-handling procedures (cleaning schedules, temperature logs, cross-contamination prevention).

Maintain clean, organized workstations and equipment; perform routine cleaning and closing duties.

Take customer orders, process payments (when required), and handle simple customer questions courteously.

Job Description

1. Answering questions about product or services offered at the Hotel.
2. Receive reservations inquiries via emails and telephone inquiries and enter into booking system.
3. Manage all mails from guests and ensure response and completion of all guest requests.
4. Works closely with Front Office and Sales Department.
5. Any other task as assigned by the manager.

Job Requirement

1. Good with computer
2. Good working attitude
3. Team player
4. Candidate with 1 to 2 years of relevant experience will be an added advantage (Fresh graduates are welcome).

Interested applicants please send your resume to hr@ghihotels.com.sg

We regret to inform that only shortlisted candidates would be notify for interview.

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Artemis Grill & Sky Bar, Singapore's premier rooftop dining destination, combines breathtaking skyline views with Mediterranean-inspired cuisine, offering an elevated experience of innovation, flavour, and elegance.

Join a team where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As Sous Chef, you'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

• Oversee daily kitchen operations to ensure smooth service and consistently high food quality.

• Lead, train, and mentor the kitchen team, fostering a culture of professionalism and growth.

• Manage kitchen costs, control inventory, and implement effective waste management practices.

• Maintain impeccable hygiene, safety, and cleanliness standards across all kitchen areas.

• Collaborate closely with the Head Chef on menu development, seasonal updates, and culinary innovation.

• Ensure compliance with company policies, regulatory standards, and Artemis Grill’s culinary philosophy.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• A professional and positive attitude, even in high-pressure situations.

• The ability to stay focused and efficient in a fast-paced kitchen.

• A strong commitment to food safety, hygiene, and cleanliness.

• Team spirit—you thrive in a collaborative environment.

• A keen eye for consistency in food preparation, presentation, and quality control.

• A willingness to learn and a problem-solving mindset.

• Proven experience in a similar capacity within a premium or fine-dining environment.

• Strong leadership and communication skills.

• Excellent organizational skills and attention to detail.

• Passionate, driven, and committed to maintaining the highest culinary standards.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

We are looking for a full time Dishwasher to join our Hotel.

Job Description

1. Washing of all bowls, plates, cups and other kitchen equipment and place them back in their designated storage / shelves.
2. Ensure sufficient cutleries, crockeries, kitchen equipment supplies to kitchen and coffee house.
3. Operate and maintain the diswashing machine.
4. Ensure cleanliness within the kitchen.
5. Clear garbage bins in the kitchen and dishwashing areas.

Job Requirements

1. Self motivated, time management.
2. Team player.
3. 1 - 2 years experience
4. Able to work weekends and public holidays.

No S PASS or Work Permit

We regret to inform that only shortlisted candidates would be notify for interview.

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef de Partie to join our team!

Job Summary

As a Chef de Partie, you will ensurehigh-quality food production and smooth daily operations in your assignedsection, collaborate closely with the F&B Service Team, and support SousChefs to deliver excellent culinary experiences.

As a Chef de Partie, we rely on you to:

• Prepare food according to standard recipes to ensure consistent high quality
• Manage daily operations of your assigned kitchen section to maintain efficiency and standards
• Collaborate effectively with the F&B Service Team to support seamless service delivery
• Assist Sous Chefs in coordinating kitchen activities and maintaining workflow
• Maintain hygiene standards by following food safety and cleanliness protocolsAdapt to shift work schedules to support kitchen operations

We are looking for someone who:

• Experience working in a restaurant or hotel/resort kitchen environment
• Culinary skills across various cuisines are an advantage
• Commitment to serving food of the highest quality
• Willingness to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Kitchen Assistant | $2,300 | 6-Day Work Week | F&B / Food Services | North & East

Location: North-East Region

Working Hours: 6:00 AM – 4:00 PM

About Us:

Join a dynamic team serving delicious fried snacks where you’ll play a key role in delivering freshly fried treats to our customers.

Key Responsibilities:

• Fry snacks provided by the central kitchen, ensuring they are cooked to perfection and safe to eat.
• Assist with daily stall operations and maintain cleanliness and hygiene.
• Support the team in general kitchen tasks as needed.

Requirements:

• Prior experience in cooking/frying (must involve actual frying, not just ingredient prep).
• Immediate availability to start.

Salary & Benefits:

• Attractive salary
• Stable working hours and supportive team environment.
• Opportunity to gain hands-on experience in a growing F&B concept.

Apply Today!

Kickstart your F&B career with us!

Send your resume in MS Word format to: Vanessa.chua@crew.sg

Please include your availability, notice period, andexpected salary.

* Only shortlisted candidates will be notified.

Vanessa Chua Peng Teng (R25158315)

HRnet Ventures Pte Ltd - CREW by HRnet

E.A. 24C2435

Somma is part of 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.

Our bar programmes are as critical to the guest experience as our culinary programmes—this role demands a passion for influencing indelible dining experiences as the maestro behind the bar.

You'll be in charge of:

• Preparing beverages for guest at the bar and dining room following standard recipes and procedures
• Work in collaboration with other bartenders to run bar service operations
• Engaging with guests to build a long-term relationship and increase bar spending
• Understand and be proficient in the beverage offerings
• Recommend improvements to make bar operations more efficient

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

Benefits:

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

Should your application progress to the next stage, we will be in contact to arrange for an interview.

• Assist the Floor Manager in all aspect with regards to dining and operational matters
• Assist to Co-ordinate daily Front of house
• Deliver superior service and customer satisfaction
• Respond to customers complaints and feedback
• Plan duty roster
• Assign duties ensuring equity of work.
• Ensure that staff meet hygiene and discipline standards.
• Ensure that the service station is clean and neat
• Receive, greet, and seat guests.
• Present the bills and receive payment correctly
• Train new and current employees on proper customer service

Requirements:

- Proven work experience as a Supervisor or similiar role

- Strong leadership, motivational and people skills

- Pleasant disposition and able to effectively interact with subordinates and customers

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations
• Any other duties as assigned

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Pastry Chef Recruitment

If you are a dynamic and motivated person who has strong interpersonal skills and more importantly, believe that YOU CAN MAKE A DIFFERENCE to the company, we would like to hear from you.

Responsibilities:

• Create a wide range of pastries, cakes, tarts and plated desserts
• Develop new menu items and seasonal specials
• Ensure consistent quality, presentation and portion standards
• Maintain kitchen cleanliness and food safety at all times

• Assisting in stock control and proper food storage
• Working closely with the team to ensure smooth service during busy periods

Requirement:

• Experience in pastry production
• Strong knowledge of pastry techniques, chocolate work and dessert plating
• Positive attitude and good team spirit
• Able to work on rotating shifts and on a 5 days week basis inclusive of weekends and public holidays

About the Restaurant Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey. This position as a Commis Cook / Kitchen Assistant will report to the Sous Chef / Senior Sous Chef / Executive Chef. This upcoming new restaurant is located at the central area of Singapore.

Responsibilities

• Assist senior chefs in preparing dishes within assigned sections to meet quality and presentation standards
• Follow standard recipes and portion controls to ensure consistent food production
• Store and label food products correctly in refrigerators and storage containers to minimize spoilage and waste
• Receive and organize food supplies, applying FIFO (first in, first out) to maintain freshness and safety
• Maintain cleanliness and sanitation in all kitchen areas by following safety and hygiene standards
• Clean and maintain workstations according to scheduled routines to support kitchen efficiency
• Handle and maintain kitchen equipment properly to ensure safe and effective operation
• Collaborate with team members to support kitchen operations and complete additional tasks as assigned

Required competencies and certifications

• Demonstrate a strong understanding and application of Hazard Analysis Critical Control Points (HACCP) to maintain food safety
• Communicate effectively and work well independently and as part of a team
• Adapt to flexible work hours including shifts, split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Show eagerness to learn and a positive attitude towards culinary challenges
• Possess knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Experience working in a pre-opening team environment is advantageous

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.