Total 2,155 F&B / Tourism / Hospitality job vacancies

Monthly Salary: UP to $2800 (Negotiable)

Working Address: Jewel Changi 

Working hours: 5 days work week /44hrs (able to work on weekends and public holidays)

7:30-23:30 (Rotating Shift)

Responsibilities and Duties:

• Prepare and cook a variety of dishes according to restaurant recipes and standard

• Ensure all food items are prepared in a timely, consistent, and visually appealing manne

• Maintain a clean and organized workstation, following all food safety and sanitation protocols

• Assist in the preparation of mise en place, including chopping, slicing, and measuring ingredients

• Collaborate with the kitchen team to ensure efficient workflow and timely service

• Communicate effectively with the server staff to ensure customer orders are fulfilled promptly

• Stay up-to-date with new menu items, recipes, and cooking techniques

• Comply with all health and safety regulations in the kitchen

Qualification and Requirements:

• Have a minimum of 1 year of experience in the food and beverage industry, with preference given to those with experience in Japanese F&B.

• Quality-driven and customer-centric mindset, dedicated to providing exceptional service and experiences.

• Ability to thrive in a fast-paced environment and effectively manage multiple tasks and responsibilities.

• Willingness to work 5 days per week, including weekends and public holidays, to meet operational requirements.

Benefits:

• AWS

• Performance bonus (in accordance to personal＆company's business performance)

• Insurance and Medical Benefits

• Birthday Voucher 100SGD

• Uniform & Shoes will be provided

• Staff Discount
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Job Title: Sushi / Sashimi Sous Chef
Monthly Salary: UP to $9,000 (Negotiable)
Working Address: Multiple locations

Working hours: 6 days work week, split shifts.

Responsibilities and duties
- Daily Culinary Duties of Preparation, Cooking & Presentation of dishes to Customers.
- Works with Owner and other Chefs to create and execute new seasonal dishes as and directed by Owner.
- Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
- Monitors and undertakes to maintain costs within guidelines.
- Assist to train and guide junior chefs.

Qualification and Requirements
- At least 8 years experience in sushi preparation
- Has a broad spectrum of sushi making skills and culinary techniques.
- Well verse in food safety, hygiene standards, and kitchen best practices
- Able to track and deliver the latest dining trends and menus
- Strong organisational, leadership, and teamwork skills

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267
EA Personnel: R22107133

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.

• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

• Assist in overseeing day-to-day operations to deliver a high level of service for our guests consistently
• Monitor and ensure the quality of food, guest services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Carry out regular checks of all areas of the outlet to ensure cleanliness and tidiness at all times and the functionality of all facilities.
• Welcome and acknowledge all guests according to standards.
• Ensure proper festive decorations and food are displayed in order.
• Provide food and drink recommendations to guests.
• Handle administration duties include stock ordering, staff roster, billing, daily report and duty assignments
• Resolve personnel problems, hire new staff, and evaluate staff performance
• Undertake a busy and fast-paced role with varied duties
• Handle and resolve issues or complaints in a professional manner
• Any other appropriate duties and responsibility as assigned by the Management
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

Only shortlist candicates will be informed.

DUTIES & RESPONSIBILITIES

• Control and direct the food preparation process and all related activities
  Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Managing and training kitchen staff
• Comply with nutrition and hygiene regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

REQUIREMENT ㅣ EDUCATION & EXPERIENCE

• Min. Certificate/NITEC/Higher NITEC/Diploma in culinary.
• At least 1 years of proven experience in a similar role (hot/cold kitchen).
• Exceptional proven ability of kitchen management
• Able to work well under pressure in a fast-paced environment & in a outlet kitchen (northeast area)
• Must be able to commit for a min. of 3 to 6 months period
• Must be able to commit 20 hours per week (4 days, 5 hours per day)

BENEFITS

• Staff Discount
• Medical Benefits
• Meal Benefits
• Leave Benefits

• Assist in overseeing day-to-day operations to deliver a high level of service for our guests consistently
• Monitor and ensure the quality of food, guest services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Carry out regular checks of all areas of the outlet to ensure cleanliness and tidiness at all times and the functionality of all facilities.
• Welcome and acknowledge all guests according to standards.
• Ensure proper festive decorations and food are displayed in order.
• Provide food and drink recommendations to guests.
• Handle administration duties include stock ordering, staff roster, billing, daily report and duty assignments
• Resolve personnel problems, hire new staff, and evaluate staff performance
• Undertake a busy and fast-paced role with varied duties
• Handle and resolve issues or complaints in a professional manner
• Any other appropriate duties and responsibility as assigned by the Management
• Shift duty is required and ability to work on weekends, eve of public holiday and Public holidays.
  
  Only shortlist candicates will be informed.

6 Days/ Week

Location: Islandwide

Assistant Supervisor required to manage the day-to-day F&B operations, include supervising & preparing meals according to a prescribed system, preparing ingredients, adhering to the in-store menu, serving guidelines, and following food health and safety procedures.

Key responsibility included but not limited to:

• Operate Cashier machine
• To serve customers and take order.
• Keep track of stock and replenish when stocks are low.
• Ordering of food ingredients.
• Cleaning of stalls and upkeep hygiene
• Required to work on weekends and public holiday.
• Manage staff & scheduling once a month or fortnightly
• Organize preparation work to be completed within the day
• Churn out sales report accordingly to POS data
• Ensure food safety & work safety guidelines
• Able to multitask, prioritize & manage time efficiently
• Physically fit to lead & manage team members
• Able to work independently during preparation hours
• Ensure the food quality standard for dine-in, delivery and take-away (or Pick-up) are consistent and of the highest serving quality.
• Take food orders from customers accurately and with a positive attitude
• Key in customer’s orders into POS
• Engage with customers in a friendly manner
• Good knowledge of the menu, with the ability to make suggestions
• Ensure customer receives their meals and take action to correct any issues
• Rotate with assigned colleagues on cashiering and service
• Collect payments from customer
• Deposit cash into Company’s assigned bank account on alternate days/weekly depending on company policy

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Assist in other logistics activities as and when required
• Pick and packing of supplies
• Assist in daily operations
• Verify quantities, condition and type of goods received
• Ensure proper labelling & storing of goods received
• Liaise with suppliers of overseas and local and buyers on delivery schedule
• Check the packing of food products by mixing up of various combinations and proportions of spices which could bring a good quality and flavour of masala powders and various spices powders are in correct proportion.
• Ensure accurate update of goods received and goods issued into system
• Responsible for receiving / packing / collecting of parcels, shipments and documents
• Replenish stock, monitor stock expiry & conduct cycle counts every quarterly
• Maintain and count of stocks properly
• Responsible for good housekeeping and safe workplace
• Dispose obsolete equipment and material

Job Description:

• Perform routine production line inspections, including in-process quality checks, finished product sampling, and packaging evaluations.
• Maintain accurate and updated QC records, reports, and documentation at all times.
• Provide support during internal and external audits by preparing and organizing the required documents and records.
• Ensure compliance with all established SOPs while contributing to the development of new procedures to improve safety, hygiene, and operational efficiency.
• Assist in carrying out regular inspections and monitoring of raw materials, work-in-progress items, and finished products.
• You are required to maintain proper documentation and records related to your responsibilities in accordance with generally accepted practices.
• In carrying out your duties and responsibilities, you are expected to collaborate effectively with other team members within the Company to ensure tasks are completed promptly and meet the standards set by the Company’s management.

Requirements:

• Diploma in Food Science & Technology or any related fields.
• Minimum 2 years of experience as Quality Control role.
• 5.5 days work week

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.

Job Summary

You will support daily kitchen operations by preparing food, estimating production needs, ensuring quality standards, and collaborating with the team to deliver exceptional dining experiences.

Responsibilities

• Prepare daily food items and complete assigned tasks from the Head Chef to support kitchen operations
• Estimate daily production requirements to align food preparation with demand and minimize waste
• Inspect raw and cooked food products to ensure compliance with quality and safety standards
• Maintain high standards in food production, preparation, and presentation to meet customer expectations
• Demonstrate thorough knowledge of menu items, recipes, production methods, and presentation guidelines
• Contribute menu ideas by evaluating ingredient availability, cost, supply, and customer preferences
• Participate actively in daily kitchen meetings to coordinate team efforts and update on kitchen matters
• Complete mise en place tasks following standard operating procedures to ensure readiness for service
• Follow all food preparation, receiving, storage, and sanitation policies to maintain hygiene and safety
• Foster effective communication among staff by promoting a secure and friendly work environment
• Attend all mandatory training sessions to enhance skills and comply with operational standards
• Perform additional duties as assigned by Management to support kitchen and restaurant functions

Roles & Responsibilities

1.Prepare and cook full course meals.

2.Prepare and cook individual dishes and foods.

3.Plan Bengali & Indian menus, Ensure quality of food and determine size of food proportions.

4.Work with minimal supervision.

5.Prepare dishes for customers with food allergies or intolerances.

6.Estimate food requirements and costs.

7.Inspect kitchens and food service areas.

8.Maintain inventory and records of food, supplies and equipment.

9.Work with specialized cooking equipment (Coper Coal Tandoor.)

10.Hands on experience in Copper Charcoal Tandoor

11.Familiar with Fine Dining Tandoori Food Preparation. (Bengali & indian Style)

12.Supervising & Training junior kitchen staffs. Assisting Head Chef in smooth operation of Kitchen, Ordering food ingredients, Market purchase, Menu planning, creation of new dishes & maintain hygienic conditions.

Specialist in bengali sweets

13.Must be able to work on weekends and public holiday

Job Summary:

The Chef de Partie (Pastry) is responsible for preparing, baking, and presenting high-quality desserts and pastries in accordance with the kitchen’s standards. This role involves assisting in the daily pastry operations, maintaining product consistency, and ensuring food safety and hygiene standards are met. The Chef de Partie (Pastry) also helps train and supervise junior pastry staff while contributing creative ideas for menu development.

Key Responsibilities:

·        Prepare and bake a wide variety of pastries, desserts, cakes, tarts, breads, and other baked goods.

·        Ensure all pastry products meet the established quality standards in taste, appearance, and portioning.

·        Assist the Head Pastry Chef in developing new dessert recipes and seasonal menu items.

·        Supervise and train Commis and Demi Chefs in pastry preparation and presentation.

·        Monitor ingredient inventory; ensure correct storage, stock rotation, and minimize waste.

·        Maintain cleanliness and organization of the pastry section and equipment in compliance with food hygiene standards (HACCP).

·        Work collaboratively with other kitchen sections to ensure smooth service during busy periods.

·        Adhere to all health, safety, and sanitation guidelines.

·        Maintain consistency and quality even under pressure or during high-volume service periods.

Requirements:

·        Diploma or certification in Culinary Arts or Pastry/Bakery specialization.

·        Minimum 2–3 years’ experience in a pastry kitchen, preferably within a fine-dining restaurant or hotel environment.

·        Strong knowledge of pastry techniques, chocolate work, sugar art, and plating.

·        Creative flair with a keen eye for detail and presentation.

·        Ability to work efficiently and calmly under pressure.

·        Strong communication and teamwork skills.

Requirements

• Prior experience in F&B
• Proven experience as F&B Supervisor or similar role
• Organizational and leadership abilities
• Communication and interpersonal skills
• Customer service and communication
• Self-motivated with a results-driven approach
• Time management and multitasking
• Attention to cleanliness and hygiene
• Problem-solving skills
• Able to work long hours with prolonged period of standing and till late hours
• Must work on early morning, weekends, and public holidays.

Responsibilities

• Set daily/weekly/monthly objectives and communicate them to employees
• Organize workflow by assigning responsibilities and preparing schedules
• Oversee and coach employees
• Identify issues in efficiency and suggest improvements
• Enforce strict safety guidelines and company standards
• Ensure fast, accurate order taking and service during peak hours
• Maintain cleanliness and hygiene in compliance with local food safety regulations
• Monitor stock levels and reorder supplies
• Handle cash transactions, POS systems, and daily sales reconciliation
• Address customer feedback, complaints, and special requests
• Train new staff on food preparation and service standards
• Ensure proper maintenance of equipment

5.5 days, 44 hours per week 

Working hours: 11am - 10pm with break time 2.30pm - 5.30pm

Salary: $3300- $3600+/-

Location: 111 Somerset, Singapore 238164

Key Responsibilities

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, organized, 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:

• Diploma or Degree in Hospitality, Business, F&B Management, or related field preferred.
• Candidates with a valid Food Safety & Hygiene Certificate will have an added advantage.
• Willing to commit to a 5.5-days' work week, working on shifts, weekends, and public holidays.
• 1 – 2 years of F&B experience is highly preferred.
• Willingness to rotate across different outlets or departments if required.

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This role supports the Restaurant Manager by delivering exceptional bar service in a fine dining environment, preparing and serving drinks, maintaining the bar area, and ensuring compliance with safety and sanitation standards.

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Prepare and serve drinks accurately to customers to ensure a positive and enjoyable experience
• Maintain a clean, organized, and safe bar area to meet hygiene and operational standards
• Interact with guests to identify their beverage preferences and recommend suitable drinks
• Process customer transactions efficiently and accurately while monitoring inventory levels to support stock management
• Apply detailed knowledge of the beverage menu and products to provide informed service and enhance customer satisfaction
• Follow sanitation and safety regulations consistently to maintain compliance and protect guest well-being
• Any other duties as assigned

Job Requirements:

• At least 1 year of relevant bartending experience
• Knowledge of mixing, garnishing, and serving drinks
• Ability to work flexible 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 Chinese Culinary Pte Ltd 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.