Total 6,772 F&B / Tourism / Hospitality job vacancies

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

As a key member of our team, you will play a vital role in ensuring the highest standards of food quality and service excellence. Your responsibilities will include:

1. Obedience to restaurant rules and disciplines.
2. Effective management of the production department, including labor allocation and supervision of subordinates.
3. Main chef to cook Vietnamese Banh Mi, Pho (Vietnam Noodle) and other dishes.
4. Familiarity and mastery of all supplies, as well as procurement planning and inventory management.
5. Control over food costs and responsible use of raw materials to minimize waste.
6. Maintenance of high food quality standards, regular checks on specifications, timely supply, and organized workflow to meet urgent customer needs.
7. Training and development of chefs to preserve Vietnam dish characteristics and flavors, increasing menu variety and creativity.
8. Promotion of clean working conditions, personal hygiene, and living appearance among kitchen staff.
9. Collaboration between front and rear fields, open-minded feedback from guests.

Required:

1. Understand/knowledge about Vietnamese Cuisine, especially Banh Mi, Pho & Healthy rolls.

2. Passionate about cooking.

• MNC (Woodlands | Singapore)
• Basic: $3500 to $4500 + AWS + VB
• Monday – Friday (830am to 530pm)
• Company Transport Provided (Island Wide)
• Training Provided

Job Responsibilities:

• Supporting production troubleshooting and process improvement activities.
• Providing technical support to customers, including product applications, RMPS, and customer complaint investigations.
• Participating in new product development and product improvement projects.
• Preparing samples for customers and the Sales team.
• Maintaining laboratory equipment, quality records, and calibration activities.
• Supporting the sourcing and implementation of new laboratory equipment and methodologies.
• Assisting in maintaining the Quality and Environmental Management System (QEMS) and safety management system within the R&D department.
• Planning and executing assigned R&D projects.
• Preparing technical documentation, including product specifications, PDS, and TDS.
• Conducting laboratory trials and supporting commercialization at manufacturing sites.
• Providing technical training to internal stakeholders and customers when required.
• Participating in customer meetings, presentations, and business trips as required.
• Ensuring compliance with workplace safety requirements and maintaining good housekeeping practices.

Requirements:

• Bachelor's Degree in Food Science, Food Technology or a related science discipline.

• Minimum 5 years of relevant experience in the food industry, preferably in:
• Chocolate and confectionery applications; Specialty fats and oils; Product development; Technical service; or Manufacturing operations.
• Candidates with strong relevant experience in food applications and product development will be highly regarded.

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)
EA Recruitment Pte Ltd
EA License No: 21C0492

• Oversee the day-to-day operations of the hotel, ensuring all departments are functioning efficiently.
• Address operational issues and make decisions to resolve any challenges or discrepancies that may arise.
• Provide exceptional guest service and handle guest inquiries, requests, and complaints effectively and in a timely manner
• Provide training and coaching to staff on service standards, procedures, and safety protocols
• Responsible to keep all Front Office Standards and Procedures in line with the Policies and Procedures
• To ensure the proper follow-up of the room requests and coordination with Housekeeping regarding the priorities in room cleaning.
• Knowledgeable in company policies, guest service standards, and emergency procedures to ensure safe and efficient hotel operations.
• Implement guest service strategies and initiatives to improve the overall guest experience.
• Take proactive measures to maximize revenue, such as upselling rooms, promoting hotel amenities, and managing rates and inventory.
• Ensure compliance with safety and security procedures, including fire safety, emergency response, and health regulations.
• Conduct regular performance evaluations provide feedback to staff members to ensure continuous improvement.

JOB REQUIREMENT

• Minimum of 3 years in Front Office experience in a similar capacity.
• Knowledgeable in Front Office Operations and Opera PMS.

Job Description & Requirements

Who We Are

The Nanson is a private member’s club that is a home for bold minds who challenge, create, and think without limits. With exceptional hospitality and world-class cultural programming, it’s a place for those who push boundaries while setting a new standard for modern membership. Located at the InterContinental Robertson Quay, The Nanson brings together versatile spaces, curated content, and refined dining to create a connected, collaborative community in Singapore. 

The Role 

The Chef de Partie plays a key role in delivering an exceptional dining experience within a private members’ club environment. This role is responsible for running a designated section of the kitchen with precision, consistency, and a strong focus on quality, discretion, and service excellence.

Key Responsibilities

• Lead and manage a specific kitchen section (e.g. grill, fish, larder) to the highest standards

• Prepare and present dishes with attention to detail, consistency, and premium quality

• Ensure smooth mise en place and efficient service during both à la carte and event operations

• Maintain exceptional standards of cleanliness, organisation, and food safety

• Work closely with the Sous Chef and Head Chef to deliver seasonal and member-focused menus

• Support private events, bespoke dining requests, and last-minute bookings with professionalism

• Train and mentor junior chefs, maintaining a strong team culture and discipline

• Monitor stock levels, minimise waste, and contribute to cost control

• Ensure compliance with food hygiene regulations set by the Singapore Food Agency

• Uphold the discretion and service standards expected within a private members’ environment

What we’re looking for

• Proven experience as a Chef de Partie in high-end restaurants, hotels, or private members’ clubs

• Strong technical cooking skills with a passion for premium ingredients

• Experience in both à la carte and high-volume event service

• Ability to perform under pressure while maintaining attention to detail

• Professional, disciplined, and team-oriented mindset

• Strong understanding of food safety and hygiene standards

• Flexibility to work evenings, weekends, and public holidays

Availability

• Able to work weekends and public holidays

• Flexible with shifts, including evenings and late nights

Benefits

• 5 Day Work Week
• Attractive Monthly tips

• Enjoy exclusive employee discounts at The Nanson and partner F&B outlets

• Daily staff meals — from breakfast to dinner, to fuel your day

• Comprehensive group insurance, covering unlimited GP visits, medicine, TCM, and hospitalisation

• Employee partnership plan & bonus scheme

Job Summary

Prepare authentic Myanmar soups and noodle dishes, ensuring consistent quality, taste, and presentation. Maintain food hygiene and kitchen cleanliness following Singapore food safety standards. Work efficiently in a fast-paced environment and collaborate effectively with team members.

Responsibilities

• Prepare authentic Myanmar soups and noodle dishes such as Mohinga, Ohn No Khao Swe, Mandalay Mee Shay, and Shan Noodles to preserve traditional flavors
• Apply strong knowledge of traditional Myanmar recipes, ingredients, and cooking techniques to deliver consistent taste and presentation
• Ensure food quality and taste consistency by following established recipes and standards
• Maintain high standards of food hygiene and kitchen cleanliness in compliance with Singapore food safety regulations
• Work efficiently during peak hours to meet customer demand without compromising quality
• Communicate clearly and collaborate effectively with team members to support smooth kitchen operations
• Adapt to work schedules including weekends and public holidays as required
• Demonstrate passion for preserving and promoting Myanmar cuisine through cooking practices
• Leverage experience from restaurants, cafés, or catering operations to enhance food preparation and service quality

Preferred competencies and qualifications

• Experience working in restaurants, cafés, or catering operations

If you are interested, please help to Whatapp via this number +65 8226 0045, send your resume via avenujsg@gmail.com

· Experienced in Chinese food industry.

· Experienced in Chinese Spices

. Well Verse in Mandarin to be able to communicate with Chinese speaking chef

· Supervise efficient upkeep of tools through proper usage of equipment and devices.

· Analyze all customer requirements and prepare plans to resolve customer care-related issues and satisfy customers.

· Monitor and ensure optimal cleanliness, and sanitation.

· To manage the day-to-day operations of the section in the food establishment

· To ensure the quality & consistency of food quality

· To track and maintain inventory and stock ordering

• 5-day work week based on roster arrangements
• Annual leave starting from 12 days
• Staff meals provided during working shifts
• Group insurance coverage upon successful confirmation of employment
• Opportunities for learning and career growth within the F&B industry

Key Responsibilities

• Assist in food preparation and kitchen operations according to established recipes and standards.
• Ensure food presentation is consistent and meets company quality standards.
• Maintain cleanliness, hygiene, and organization of workstations, kitchen equipment, storage areas, and the overall kitchen environment.
• Ensure compliance with food safety, hygiene, workplace safety, and company SOP requirements.
• Check the quality and freshness of ingredients and prepared food products.
• Monitor inventory levels and ensure adequate stock of ingredients, packaging materials, and kitchen supplies.
• Store food, ingredients, and related items properly in a clean and organized manner.
• Operate kitchen equipment safely and report any malfunctions, safety hazards, or maintenance concerns promptly.
• Follow instructions from the Chef to ensure smooth daily operations.
• Support the team in achieving operational efficiency and maintaining product quality.
• Perform any other duties and responsibilities assigned by Chef.

Requirements

• Minimum 1 year of relevant experience in kitchen.
• Possession of a valid Food Safety Certificate is required.
• Basic knowledge of food preparation, food hygiene, and kitchen safety practices.
• Positive attitude and willingness to learn.
• Able to work effectively in a fast-paced environment.
• Good teamwork and communication skills.
• Responsible, reliable, and committed to maintaining high standards of cleanliness and food quality.
• Willing to work on weekends and public holidays.

Service Crew & Customer Service Duties

• Welcome and attend to customers in a friendly and professional manner.
• Take customer orders accurately and promptly.
• Serve food and beverages according to company service standards.
• Clear and reset tables efficiently to ensure smooth table turnover.
• Assist customers with menu recommendations and enquiries.
• Handle cashiering duties and payment transactions accurately.
• Ensure dining areas are clean, organised, and properly set up at all times.
• Support opening and closing duties of the restaurant.
• Handle customer feedback and service recovery professionally.

Operations Management

• Learn and support daily restaurant operations to ensure smooth service flow.
• Coordinate between front-of-house and kitchen teams to ensure timely food preparation and service.
• Monitor service quality, cleanliness, and operational standards.
• Assist in ensuring compliance with company SOPs and operational procedures.

Team Support & Leadership Development

• Work closely with service crew, kitchen staff, and supervisors to ensure efficient operations.
• Learn manpower scheduling, staff deployment, and shift coordination.
• Assist in guiding and training new staff on service procedures and operational standards.
• Develop leadership, communication, and problem-solving skills through hands-on operational exposure.

Kitchen & Food Coordination

• Gain understanding of food preparation processes and kitchen workflow.
• Ensure food presentation and quality standards are consistently maintained.
• Assist in maintaining cleanliness and hygiene standards in dining and service areas.

Inventory & Administrative Support

• Assist in stock monitoring, inventory control, and ordering processes.
• Support administrative duties such as reporting, documentation, and cashier reconciliation.
• Ensure proper handling and maintenance of restaurant equipment and operational supplies.

Compliance & Safety

• Ensure compliance with food hygiene, workplace safety, and company SOPs.
• Maintain cleanliness and sanitation standards according to regulatory requirements.

Requirements

• Degree in Hospitality, Business, F&B Management, or related field preferred.
• Candidates with a valid Food Safety & Hygiene Certificate will have an added advantage.
• Passionate about the F&B industry and customer service.
• Strong communication and interpersonal skills.
• Able to work in a fast-paced environment
• Willing to commit to a 5.5-day work week, working on shifts, weekends, and public holidays.
• Positive attitude, responsible, and willing to learn.
• Team player with leadership potential.

• 1 – 2 years of F&B experience is highly preferred.
• Willingness to rotate across different outlets or departments if required.

• Oversee the hiring and training food production personnel
• Ensure manufacturing and processing staff wear appropriate sanitary and protective gear to ensure health and safety
• Monitor every aspect of production to ensure compliance with established procedures and standards
• Oversee the maintenance, repair, and replacement of production equipment to ensure smooth work operations
• Develop and promote new food products to boost sales and increase generated returns
• Allot work tasks to company staff according to their specialization and history
• Set production objectives and implement action plans for achieving set targets
• Conduct forecast to identify potential risks and contingencies in a proposed project
• Prepare periodic reports to update upper management on food production activities
• Create workshifts to ensure round-the-clock food production operations
• Maintain accurate inventory of raw materials and processed food products
• Ensure products and raw materials are stored properly at optimum conditions
• Carry out surveys to identify customer requirements and adjust to meet such needs

Job Responsibilities including but not limited to:

• Managing of the kitchen day to day operations, including planning and directing western food preparation
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 5 years of relevant experience in Western Restaurant / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Job Summary

Manage and coordinate daily operations to enhance workplace efficiency and team performance. Lead employee relations, support recruitment, resolve issues, and maintain strong customer and staff communication.

Responsibilities

• Schedule and coordinate meetings to ensure effective communication and planning across teams
• Conduct employee performance reviews to evaluate and support staff development and growth
• Build and maintain positive customer relationships to increase satisfaction and loyalty
• Participate in recruitment and dismissal processes to support workforce management and staffing needs
• Resolve workplace conflicts and issues promptly to maintain a productive and harmonious environment
• Address employee and customer concerns quickly to ensure smooth daily operations
• Develop and implement strategies to improve workplace efficiency and achieve organizational goals
• Manage phone correspondence to facilitate clear communication with internal and external stakeholders
• Liaise between managers, customers, and employees to coordinate activities and ensure accurate information flow
• Provide clear direction and guidance to staff to support operational objectives and team alignment
• Troubleshoot POS system issues to minimize downtime and maintain high service quality
• Support ongoing learning and development initiatives to enhance team members’ skills and capabilities
• Foster a respectful and inclusive team environment to promote collaboration and engagement

Job Summary

Lead and optimize operational management by improvingsystems, ensuring legal compliance, managing budgets, and supervising staff toenhance profitability and customer service quality.

Responsibilities

• Ensure all operations are conducted in a cost-effective and appropriate manner to support business goals
• Develop and implement improved operational management systems, processes, and best practices to increase efficiency
• Monitor organizational processes to maintain legal compliance and mitigate risks
• Formulate strategic and operational objectives aligned with company goals to drive performance
• Analyze financial data to identify opportunities for profitability improvement and cost control
• Manage budgets and forecasts to ensure financial targets are met and resources are allocated effectively
• Perform quality control checks and monitor production KPIs to maintain high standards and operational excellence
• Recruit, train, and supervise staff to build a competent and motivated workforce
• Identify and implement initiatives to enhance the quality of customer service and satisfaction

Preferred competencies and qualifications

• Proven work experience as Operations Manager or in a similar role
• Knowledge of organizational effectiveness and operations management principles
• Experience in budgeting and forecasting financial performance
• Familiarity with business and financial principles to support decision-making
• Excellent communication skills to facilitate clear and effective interactions
• Leadership ability to guide teams and drive operational success
• Outstanding organizational skills to manage multiple priorities efficiently
• Diploma in Business or Operations

Responsibilities:

• Oversee and manage daily operations of the restaurant.
• Recruit, train and supervise both front of house and back of house staff.
• Ensure full compliance of all statutory regulations, hygiene and company policies
• Handle customer feedback professionally, resolve operational issues promptly and maintain high service standards