Total 7,434 F&B / Tourism / Hospitality job vacancies

Our restaurant Korean restaurant so must helps the main chef prepare food and keep the kitchen running smoothly.
Main duties usually include.
1. Food preparation
1) wash, cut, and chop vegetables, meat and ingredients
2) Prepare simple items like sauces salads or basic dishes
3) Follow chef instructions carefully
2. Cooking support
1) Assist the chef during cooking (stirring, frying, platiing help)
2) Prepare ingredients before busy service time
3) Help with basic cooking tasks under supervision
3. Kitchen cleanliness
1) Clean kitchen tools knives, pans, and cooking areas.
2) Wash dishes or use dishwashing machine.
3) Keep food storage areas clean and organized.
4. Stock handling
1) Check ingredients and report low stock
2) Help receive and store deliveries properly.
5. Food safety
1) Follow hygiene rules( hand washing, gloves, proper storage)

F&B HOST/HOSTESS

Timing: 5 days work week, 44hr per week (12pm – 9pm/10pm)

Location: 180 Orchard @Alleybar/Acid Bar

SIGN-ON BONUS: up to $600 (T&Cs apply)

Additional $600 Allowances per month

Alley Bar located along Orchard Road at Peranakan Place Complex . It is a unique cultural gem situated in the heart of Singapore, offering a vibrant blend of history, heritage, and modernity. This beautifully preserved site is a testament to the rich Peranakan culture, known for its intricate architecture, colorful aesthetics, and tantalizing culinary delights.

Benefits & Perks:

• Training provided, no prior experience needed.
• Staff meals provided during the shift.
• Performance bonus of up to $600 (details shared upon contact).
• Transport home provided after late night shifts.
• Immediate Hiring- start work right away!

Job Description

1. Guest Interaction: Greeting guests upon arrival, engage in friendly conversation, and ensure their needs are met throughout their visit.
2. Customer Service: Provide attentive and personalised service to guests, addressing any inquiries, concerns, or special requests promptly and professionally / Escort guests to their tables or designated areas.
3. Knowledge of Products: Stay informed about the bar's offerings, including specialty cocktails, wines, and spirits, and be able to provide detailed information to guests.
4. Reservation Customer / Event Inquiries: Answer phone calls, handle inquiries, and take reservations/Assist with coordinating large groups and special events.
5. Other adhoc assigned.

Job Requirements

• Minimally GCE "O" Level passes or Diploma in any field.
• Minimum 1 year of experience in customer service or guest contact roles, preferably in the hospitality industry.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, clean and professional appearance.
• Fluent in English and other languages is a plus.

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.

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.

• Perform general production duties to maintain quality and safety standards
• Operate cooking machines and prepare ingredients as per standard procedures
• Inspect raw and finished materials for quality consistency
• Maintain cleanliness and hygiene in the production area
• Follow safety, BRCGS, SFA, and company SOPs at all times
• Report and assist in resolving production issues
• Support any other ad-hoc duties as assigned
• Singaporean ONLY

Job Responsibilities:

• Responsible for preparation of monthly, quarterly, and year-end closing activities, including GL journal entries, bank reconciliations and financial reporting.
• Supervise daily accounting operations including AR and AP resolving issue arising from the team.
• Perform product costing activities including material, labour, overheads and variance analysis to support manufacturing operations.
• Monitor cash management activities and prepare weekly cash flow forecast to management.
• Drive efficiency through cost initiatives and projects, including process automation and documentation.
• Ensure compliance with statutory requirements, including timely GST filing and submissions.
• Liaise with external auditors, tax agents and Corporate Secretary on accounting and compliance matters.
• Support ad-hoc assignments and other accounting-related duties as assigned.

Requirements:

• Minimum Diploma in Accountancy, Finance or equivalent qualification.
• At least 3-5 years of relevant accounting experience.
• Self-motivated with a positive working attitude.
• Able to work independently and under pressure in a fast-paced environment.
• Possess strong stakeholder management and good interpersonal and communication skills.
• Training will be provided for the selected candidate.

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Responsibilities:

• Prepare food in the absence of the cook
• Prepare and cook a variety of dishes according to standard recipes
• Maintain high standards of food quality, taste, and presentation
• Ensure proper portion control and minimize food waste
• Maintain cleanliness and organization of the kitchen and workstations
• Follow all food safety and sanitation standards and procedures
• Assist in receiving and properly storing deliveries
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

• Salary: $2,500-$3,300
• Monday - Sunday | 5.5 Days/week
•  Based on Roster | Split Shift
•  Location: Katong

Job Descriptions:

• Provide table service in a restaurant dining environment
• Greet and seat guests and manage dining flow
• Take food and beverage orders accurately and coordinate with kitchen team
• Ensure timely serving of orders and smooth service delivery
• Handle guest requests and service matters professionally
• Support service flow and coordination during peak periods
• Maintain service standards, table setup, and cleanliness
• Support daily restaurant operations and service activities

Career Progression 

• Candidates with Assistant Manager potential may be considered for progression into higher operational roles based on performance

Requirements:

• Min 1 year F&B working experience, preferably in a restaurant setting. Preferably with food hygiene cert

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Job scopes:

• Handle the day to day running of the lounge within the overall policies and controls established by the Hotel.
• Ensure that the brand values and standards are delivered and profitability achieved.
• Assist to oversee all of the issues pertaining to the guests' dining experience, such as quality control, staff management, inventory, customer service.
• Assist the Outlet Manager in training the Captains/Junior Captains.

Requirements:

• Minimum 3 years of working experience in the related field is required for this position.
• Candidates who has hospitality experience has an added advantage.
• Able to lead the team.
• Able to work in a fast paced environment.

Job Title: F&B Executive

Salary: S$4,000 – S$4,800 per month

Job Description

Wu Fu X Yu Pan Pte. Ltd. is seeking a proactive and customer-focused F&B Executive to support the daily operations of our food and beverage outlets. The successful candidate will assist in supervising service staff, ensuring operational efficiency, maintaining excellent customer service standards, and supporting outlet performance.

Key Responsibilities

• Supervise and coordinate daily outlet operations to ensure smooth service.
• Attend to customers professionally and courteously.
• Handle customer enquiries, feedback, and service recovery.
• Ensure high standards of food quality, service, cleanliness, and hygiene.
• Assist in staff scheduling, training, and performance monitoring.
• Coordinate with kitchen staff to ensure efficient food preparation and service.
• Operate POS systems and oversee cashless payment transactions.
• Monitor stock levels and assist with inventory control and ordering.
• Ensure compliance with food safety, workplace safety, and company policies.
• Assist management in achieving sales and operational targets.
• Perform opening and closing duties of the outlet.

Requirements

• Minimum 1–2 years of relevant experience in the F&B industry.
• Supervisory experience will be an advantage.
• Positive attitude with strong customer service orientation.
• Good leadership, communication, and interpersonal skills.
• Able to work independently and as part of a team.
• Able to work on weekends, public holidays, and rotating shifts.
• Food Hygiene Certificate preferred.

Working Hours

• 6-day work week.
• Rotating shifts.
• Able to work weekends and public holidays when required.

Benefits

• Annual Leave.
• Medical Benefits.
• Staff Meals.
• Performance Bonus (subject to company performance).

Job Summary
The Restaurant Captain is responsible for supervising front-of-house operations, ensuring excellent customer service, and supporting the Restaurant Manager in daily operations. This role acts as a bridge between service staff, kitchen, and management to ensure smooth and efficient service.

Key Responsibilities

• Supervise and coordinate front-of-house service staff during daily operations

• Ensure high standards of customer service and handle guest feedback or complaints professionally

• Lead by example in service quality, grooming, and workplace discipline

• Assign stations, manage staff deployment, and ensure adequate manpower coverage

• Train and coach service staff on service standards, menu knowledge, and SOPs

• Monitor table service flow, order accuracy, and food presentation

• Coordinate closely with the kitchen team to ensure timely food service

• Ensure compliance with hygiene, safety, and company SOPs

• Assist with opening and closing duties, including cash handling when required

• Support Restaurant Manager in administrative and operational tasks

KITCHEN SUPERVISOR

Salary: SGD 3,000 – 3,500

Location: Near Clementi MRT Station (EW23), Singapore

Working Hours:
• Monday to Saturday: 8:00 AM – 4:00 PM

Days Off:
• 4 days per month

Job Description:
We are seeking an experienced Kitchen Supervisor to join a company specializing in fermented rice dessert products. The successful candidate will oversee daily kitchen operations and ensure efficient production processes while maintaining high standards of food quality and hygiene.

Job Responsibilities:
• Supervise and coordinate daily central kitchen operations.
• Plan and monitor production activities to ensure smooth workflow.
• Manage and guide kitchen staff to achieve operational targets.
• Ensure food quality, consistency, and compliance with hygiene and safety standards.
• Monitor inventory usage and support efficient kitchen operations.
• Maintain cleanliness and proper food handling practices within the workplace.

Requirements:
• Minimum 1–2 years of central kitchen management experience.
• Strong leadership and team management skills.
• Able to coordinate production schedules and kitchen operations effectively.
• Knowledge of food safety, hygiene, and quality control standards.
• Responsible, organized, and able to work in a fast-paced environment.

Benefits:
• Annual Leave and Sick Leave according to MOM regulations.
• Replacement day off provided if required to work on a public holiday.
• Performance bonus based on company profitability and individual performance.

Interview Method:
• Video Interview or In-Person Interview

Interested applicants are welcome to apply.

Company Overview

GOUGH RECRUITMENT (SINGAPORE) PTE. LTD. strives to be the leading specialist delivering quality talent in Real Estate, Property, Development, and Construction markets with a holistic approach.

Job Summary

Lead a portfolio of luxury F&B venues to achieve strategic, financial, and operational excellence, driving innovation, guest satisfaction, and industry recognition.

Responsibilities

• Ensure compliance with health, safety, and food hygiene regulations to maintain safe operations
• Enforce organizational policies and procedures consistently across all venues
• Report incidents, hazards, and unsafe conditions promptly to mitigate risks
• Collaborate with operational teams to prepare and submit accurate annual budgets
• Monitor financial performance and guide corrective actions across all food and beverage operations
• Design and implement promotional initiatives to increase revenue and enhance brand visibility
• Lead and motivate managers to achieve strategic objectives and meet performance targets
• Foster a workplace culture focused on continuous improvement and creative problem-solving
• Partner with teams to develop and launch innovative offerings and expand product selections
• Drive initiatives to secure recognition from prestigious industry organizations
• Manage guest feedback collection and resolution to ensure high satisfaction levels
• Communicate guest feedback effectively across all staff levels to improve service quality

Required competencies and certifications

• Proven leadership and team-building skills demonstrated by developing high-performing teams
• Candidates must have recent experience managing a Michelin * environment
• Minimum 10 years’ experience in luxury hospitality and fine dining, including at least 5 years in senior leadership roles
• Strong expertise in strategic planning, budgeting, and financial performance analysis
• Experience in creating and launching new concepts within upscale dining or hospitality environments
• Hands-on involvement in pre-opening and renovation projects
• Educational background in hospitality or business management at degree or advanced diploma level
• Position is to be based in Macau
• A strong understanding of Mandarin Chinese is required

Preferred competencies and qualifications

• Familiarity with operations in integrated resort or casino environments
• Prior experience working in East Asia

Other Information

Contact for this role: Alex Beattie - Email: abeattie@goughrecruitment.com.hk

Data collected will be used for recruitment purposes only and handled per the Personal Data (Privacy) Ordinance. Only shortlisted candidates will be notified.