Total 2,147 F&B / Tourism / Hospitality job vacancies

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.

5.5 days 44hrs.

9hrs/day 8hrs work and 1hr break

12-9pm and 2-11pm then weekly shift

Working location - Tanjong Pagar or Duxton rd

Chan Wei Wen, Mervyn (Reg. No: R25149588)

ST Venture EmPloyment Agency (EA License No: 09C5583)

Please send an updated resume to stvea888@gmail.com if you are keen to apply for this position

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.

Responsibilities

• Operate dishwashing equipment to clean plates, bowls, utensils, cookware, and kitchen tools.
• Sort, rinse, scrub, and load dirty dishes into dishwashing machines or sinks.
• Handle a high volume of dishwashing during peak service periods efficiently and safely.
• Maintain cleanliness and sanitation standards in designated dishwashing and back-of-house areas.
• Dispose of kitchen waste properly and keep work areas free of clutter.
• Assist in cleaning floors, work surfaces, and other back-of-house areas as required.
• Ensure all cleaned items are dried and returned to their appropriate storage locations.
• Follow food hygiene, safety, and cleanliness protocols at all times.
• Report any equipment malfunctions or hazards to the supervisor promptly.

Requirements:

• Must be able to stand for extended periods.
• Comfortable working in a hot and fast-paced kitchen environment.
• Prior dishwashing or kitchen cleaning experience is an advantage but not required.
• Willingness to perform repetitive tasks with speed and consistency.
• Able to work 5 days (Including weekends & Public Holidays).
• Able to start immediate or on short notice.
• 8 hours a day
• Malaysians are considered for the position.

Salary range: $2000 - $2200

Meals will be provided

Responsibilities

• Process orders accurately using the POS system
• Handle cash, credit card, and digital transactions
• Pack and check takeout/delivery orders for accuracy
• Answer phones and assist with customer inquiries
• Maintain a clean and organized cashier area
• Ensure receipts and change are accurate
• Support front-of-house staff during peak times

Requirements:

• Minimum 1 year in a guest service / guest contact role, preferably in a hospitality organization
• Friendly and professional demeanour
• Ability to multitask under pressure
• Able to work on weekends & public holidays.
• 6 days work with 1 rest day a week.
• Malaysians are welcome to apply.

Salary Range: S$1,800 – S$2,800

Responsibilities:

1. Provide a pleasant dining experience to customers and event guests.
2. Response promptly for guests feedback that requires the restaurant manager’s decision and immediate actions.
3. Work together with the operation team to achieve the restaurant sales target.
4. Create staff schedule to ensure appropriate staffing
5. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures for the restaurant operation team.
6. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews ; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; identifying trends; determining system improvements; and implementing changes to the restaurant set ups, feel, and policies if deemed necessary.
7. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions. To ensure operational costs are within the given the company’s budget and financial requirements.
8. Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
9. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
10. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing action plans;
11. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.
12. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring innovative opportunities to add value to job and restaurant accomplishments
13. To assists banquet team as and when is necessary and instructed by the management.
14. Promote the brand in the local community through word-of-mouth and restaurant events.

Competencies

• Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance
• Provide inspired leadership for the organization
• Monitor every process and procedure
• Ensure streamlined production of goods and services
• Organising paperwork and managing a team effectively
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction
• Patience and customer-oriented approach
• Excellent Customer Service Skill

1. JOB DESCRIPTION

Description & Requirements:

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, andconsistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• A minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements

Qualifications:

• Advanced/ Specialist/ Management/ Graduate Diploma/ GCE ‘O’ Level.
• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore’s charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF ROLE

The Chef de Partie is responsible for preparing and cooking high-quality food in accordance with established recipes, standards and operational guidelines while supporting the Sous Chef in the smooth operation of the kitchen.

This role plays an important part in maintaining culinary excellence, food consistency, hygiene standards and efficient kitchen operations. The Chef de Partie supports the development of junior culinary team members while contributing to an exceptional guest dining experience aligned with NoMad standards.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Chef De Partie are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Prepare and cook food efficiently, economically and hygienically according to standard recipes and procedures.

• Assist the SousChef in the daily operation of the kitchen while maintaining high food preparation and presentation standards.

• Plan, prepare and implement high-quality food and beverage products across all outlets and dining operations.

• Work seamlessly with recipes, standards and plating guides.

• Coordinate, organise and participate in all kitchen production activities.

• Ensure all mise-en-place and food preparation are completed efficiently and to operational standards.

• Prepare menus and special dishes as requested.

• Support off-site catering and events when required.

• Assist with tasks outside the kitchen operation when operationally necessary.

• Maintain awareness of hotel occupancy, events, forecasts and operational requirements.

FOOD QUALITY & GUEST EXPERIENCE

• Ensure consistency in food quality, taste and presentation at all times.

• Monitor food quality and quantity to ensure proper product utilisation and minimal wastage.

• Check that food prepared by team members meets required standards and make necessary adjustments where needed.

• Ensure all dishes are prepared and delivered in a timely manner.

• Respond professionally and efficiently to guest requests and dietary requirements.

• Maintain a positive and professional attitude towards guests and team members at all times.

TEAMWORK & LEADERSHIP

• Support and guide junior culinary team members during operations.

• Promote teamwork and collaboration to achieve departmental goals and service excellence.

• Assist in training team members on culinary techniques, recipes and operational standards.

• Maintain professionalism, discipline and positive working relationships within the kitchen.

• Adhere to hotel rules, grooming standards and team member policies.

INVENTORY & COST CONTROL

• Assist with stock management and inventory taking.

• Follow established portion control and costing standards at all times.

• Ensure ingredients for à la carte menus, daily specials and seasonal offerings are properly prepared and maintained.

• Support efforts to minimise wastage and maximise operational efficiency.

HYGIENE, SAFETY & COMPLIANCE

• Maintain cleanliness and hygiene according to FSMS and HACCP standards.

• Ensure compliance with food safety, sanitation and workplace safety requirements.

• Use kitchen equipment, tools and machinery appropriately and safely.

• Ensure proper storage, handling and rotation of food products and ingredients.

• Work closely with the Stewarding team to maintain cleanliness and minimise breakages and losses.

• Report hazards, maintenance issues or operational concerns promptly.

COLLABORATION & COMMUNICATION

• Communicate effectively with culinary and operational teams to ensure smooth service delivery.

• Attend culinary briefings, training sessions and operational meetings as required.

• Collaborate with Stewarding and service teams to maintain operational excellence.

• Support other kitchen sections and departments where operationally required.

COMPLIANCE & SAFETY

• Ensure adherence to health, safety, fire and hygiene standards.

• Ensure all team members are trained and compliant with safety procedures.

• Maintain a safe and secure environment for guests and team members.

• Ensure all company policies and procedures are followed consistently.

EXPECTATIONS:

The Chef De Partie is expected to:

• Always maintain a professional and positive attitude.

•Demonstrate passion, consistency and attention to detail in all culinary tasks.

• UpholdNoMad culinary standards and service philosophy.

• Work effectively under pressure in a fast-paced environment.

•Demonstrate flexibility and willingness to support operational requirements.

•Maintain excellent grooming, hygiene and workplace discipline.

• Foster teamwork and contribute positively to kitchen culture.

QUALIFICATIONS

• High school diploma or equivalent.

• Minimum 3 years of culinary experience in luxury hotels, restaurants or lifestyle hospitality environments.

• Minimum 1 year of experience as Demi Chef de Partie or in a similar position preferred.

• Culinary or hospitality certification preferred.

• Possess a valid food hygiene or health certification where required.

• Strong knowledge of culinary preparation techniques and kitchen operations.

• Knowledge of Western, Asian or specialty cuisine relevant to the assigned kitchen section.

• Knowledge of HACCP and food safety standards.

• Strong organisational and time management skills.

• Ability to work under pressure and in fast-paced kitchen environments.

• Good leadership, teamwork and communication skills.

• Good command of spoken English preferred to meet business needs.

• Previous experience in luxury or international hospitality brands preferred.

Job scope

• Formulate TPM programs and works for plant machineries & building services.
• Lead and supervise a team of technicians for daily total preventive maintenances, correlative maintenances, improvements, modifications, to pro-active maximize machine operation hours.
• Source spare, establish and manage critical parts inventory for smooth operation.
• Diagnose and fix machine & building mechanical, electrical and control system faults.
• Work independently with minimal supervision, and as part of maintenance team.
• Record daily departmental activities, labour hours and cost, and expenditures.
• 5.5 days work a week and shift work hour.
• Keen in machines & system modification, improvement, and alternative solutions for machine operation upkeep.
• Good knowledge in working with relay control, PLC control, motor drive, temperature control, servo drive, inverter, power line distribution, steam and compressed air system.
• Possess basic experience and knowledge in building and utility services, such as electrical distribution system, MVAC, refrigeration system, portable and waste water system & requirement.

Requirements

• Diploma in mechanical engineering, or electrical engineering, or mechantronics engineering from local polytechnics, min 4-5 years manufacturing plant maintenance working experience.
• NTC 2 /STI certificate in mechanical engineering, or electrical engineering, or mechantronics engineering from local recognized technical institutions, min 8 – 10 years manufacturing plant maintenance working experiences.
• Relevant maintenance working experience on machineries and packing lines in food processing industries, chemical processing industries, metal working industries, or other manufacturing plants.
• Familiar with Singapore MOM WSH regulations & acts, 5S, Safe work procedures, Risk Assessment, LOTO, MOM equipment licensing & inspections.
• Have some experiences in new plant installation, testing, commissioning and acceptance tests.
• Familiar with MS Office.
• 5.5 days work a week and shift work hour.
• Keen in machines & system modification, improvement, and alternative solutions for machine operation upkeep.
• Good knowledge in working with relay control, PLC control, motor drive, temperature control, servo drive, inverter, power line distribution, steam and compressed air system.
• Possess basic experience and knowledge in building and utility services, such as electrical distribution system, MVAC, refrigeration system, portable and waste water system & requirement.