Total 5,748 Others level F&B / Tourism / Hospitality job vacancies

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- Leadership skills

- Ability to remain calm and undertake various tasks

- Excellent time management abilities

- Up-to-date knowledge of cooking techniques and recipes

- Familiarity with sanitation regulations

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Job Responsibilities

• Oversee the full spectrum of HR functions, including recruitment, onboarding, performance management, employee relations, training, and compliance.

• Manage the full cycle of payroll administration in an accurate and timely manner.

• Handle monthly manpower cost reporting, including calculation, budgeting, and monitoring of workforce-related expenses.

• Perform general administrative duties and manage onboarding/offboarding processes such as issuing uniforms, preparing employment documents, and coordinating required certifications.

• Maintain accurate and up-to-date employee records and HR documentation.

• Manage work pass applications, renewals, and cancellations in accordance with MOM regulations.

• Provide advice to employees on HR matters such as leave administration, recruitment processes, payroll, retention, insurance, and other general HR policies.

• Oversee the day-to-day operations of HR and administrative functions to ensure smooth internal processes.

• Handle application and renewal of SFA licences, and coordinate staff Food Hygiene certification.

• Manage statutory submissions such as NS make-up pay, government-paid leave, CPF, IR8A, IR21, and other required filings.

• Carry out any other duties as assigned by management.
  

  
  

Job Requirements

• Possess at least a Diploma or Bachelor’s degree in Human Resources, Business Administration, or a related field.

• Minimum 2 years of experience in HR operations or similar HR functions.

• Experience with Infotech HR software will be an advantage.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”. We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chong Ji Shen

EA Personnel Reg No: R26160221

Responsibilities:

• Perform in-house testing (sensory, solubility) for raw materials and finished goods to ensure quality compliance.
• Coordinate with external labs for sample submission, testing, and result tracking.
• Monitor production quality through routine checks, GMP inspections, and changeover verification.
• Support product trials and maintain proper sample labelling, storage, and traceability.
• Conduct environmental and hygiene testing, ensuring compliance with food safety standards (GMP, HACCP).
• Maintain accurate documentation, lab records, and ensure timely escalation of non-conformances.
• Ensure lab cleanliness, equipment upkeep, and assist with ad hoc duties as required.

Requirements:

• Minimum Diploma in Food Science, Chemistry, or a related field of study.
• At least 3 years of relevant experience
• ISO2200, Food Safety Level 1 & 3 certified

Kindly email your resume in a comprehensive Word format to jacqueline.goh@talentvue.com.sg

We regret to inform that only shortlisted candidates will be notified.

Please be informed that by applying for the advertised position, the candidate is considered to have given their consent for us to collect, utilize, or disclose their personal information for the purposes related to the services we provide.

Jacqueline Goh

EA License Number: 22C1430

Registration Number: R1326664

Company Overview / Employee Value Proposition

Born and baked in Singapore, PAWA BAKERY is the leading bagel brand in the Lion City. As proud advocates of the government’s Healthier Dining Program, we craft bagels with reduced sugar and fat, without compromising on flavor. Our mission is to serve wholesome, delicious baked goods for the modern, health-conscious lifestyle. Eat light. Live right. Let’s PAWA!

Job Summary

PAWA Bakery is looking for reliable and hardworking individuals to join our Central Kitchen team as Baker Assistants (Full-Time / Part-Time). This role supports daily bakery production and ensures smooth operations in a fast-paced environment

Responsibilities

• Assist bakers with dough preparation, shaping and portioning
• Arrange and organise dough for production and baking schedules
• Support packing, sorting and dispatch of products to outlets
• Clean baking trays, racks, containers and workstations
• Maintain cleanliness and hygiene of the kitchen and production area
• Follow standard operating procedures (SOP) and food safety guidelines
• Assist with general production tasks as assigned

Required competencies and certifications

• Singaporean / Singapore PR preferred
• Able to work in a fast-paced kitchen environment
• Physically fit and able to stand for long hours
• Responsible, disciplined and able to follow instructions
• Team player with good work attitude
• No experience required, training will be provided

Working Hours

• Part-Time: Flexible shifts (to be discussed)

Benefits

• Competitive salary, Meal Allowance
• First to taste our newest bagels and sourdough creations—for free!

Assistant Outlet Manager

Who are we?

Super Loco Group is Singapore’s leading Mexican restaurant group, with a focus on festive and fun dining experiences. We want to grow, and we want energetic, ambitious team members to grow with us!

Who are you?

You are a driven and hands-on hospitality professional with strong communication skills and a positive attitude. You enjoy being on the floor, supporting your team and creating great guest experiences. You are looking to grow into a leadership role and have prior experience in a supervisory position within F&B.

What will you be doing?

As an Assistant Outlet Manager, you will support the Outlet Manager in leading daily operations and ensuring smooth service while developing your leadership skills. Your responsibilities include:

• Supporting day-to-day restaurant operations, ensuring smooth service flow, efficient floor management, and high guest satisfaction.
• Being present on the floor, engaging with guests, handling feedback, and assisting with service recovery to maintain excellent hospitality standards.
• Assisting with reservations, walk-ins, and table management, helping to optimise seating and minimise wait times.
• Supporting team supervision, including conducting briefings, maintaining clear communication, and helping to build a positive and accountable team culture.
• Assisting in driving sales and controlling costs, including upselling, basic labour coordination, and reducing wastage.
• Ensuring compliance with SOPs, food safety, workplace safety, and brand standards, while maintaining cleanliness and organisation.
• Supporting the coordination of private events to ensure smooth and successful execution.
• Assisting with administrative tasks such as scheduling, reporting, and inventory management.

What will you get?

• A competitive monthly salary
• Additional performance incentives up to $250
• Comprehensive medical and dental insurance
• Paid annual leave and Birthday leave
• Staff meal and transport
• The opportunity to develop and grow with the company

What’s next?

We will contact you to arrange a quick chat over the phone.

If it goes well, we’ll introduce you to your line manager, and if you hit it off you’ve got the gig!

Job Overview

We are seeking a visionary and experienced Head Chef to lead our culinary team and deliver extraordinary dining experiences. The ideal candidate will bring creativity, exceptional leadership, and a commitment to excellence. This role involves overseeing all kitchen operations, menu innovation, staff management, and ensuring the highest standards of food quality, safety, and hygiene.

Key Responsibilities

Menu Development and Innovation:

• Develop creative and diverse menus aligned with the company’s vision and customer preferences.
• Incorporate seasonal ingredients and emerging culinary trends to enhance menu offerings.
• Conduct regular menu reviews to ensure profitability and customer satisfaction.

Operational Excellence:

• Oversee daily kitchen operations, ensuring smooth workflow and timely service.
• Monitor inventory levels, control food costs, and reduce wastage through effective resource management.
• Ensure compliance with all food safety and hygiene regulations (HACCP standards).

Team Leadership:

• Recruit, train, and mentor a high-performing kitchen team.
• Create staff schedules and assign responsibilities to optimize kitchen efficiency.
• Foster a positive work environment that encourages teamwork and creativity.

Quality Control and Customer Satisfaction:

• Ensure all dishes are prepared to the highest quality standards of taste, presentation, and consistency.
• Collaborate with front-of-house staff to address customer feedback and improve service.
• Conduct regular audits to uphold kitchen cleanliness and operational efficiency.

Strategic Planning:

• Collaborate with management to plan and execute seasonal promotions, special events, and catering services.
• Analyze customer preferences and market trends to adapt and grow the menu offering.
• Drive the kitchen’s long-term development and innovation.

Requirements:

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
• Strong knowledge of kitchen management, food costing, and menu planning.
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion].
• Culinary certifications (e.g., WSQ, HACCP, Culinary Arts Diploma) are highly preferred.
• Excellent leadership and team management skills.
• Creativity and passion for delivering exceptional culinary experiences.
• Ability to work under pressure and manage multiple priorities effectively.
• Familiarity with kitchen technology and software (e.g., inventory management systems).

Why Join Us:

• Opportunity to work with a passionate and innovative team.
• Professional growth in a dynamic and expanding organization.
• Attractive benefits, including healthcare coverage, performance bonuses, and staff meals.
• Be a part of a workplace that values creativity, excellence, and teamwork.

Additional Information:

• Working Hours: Flexibility required, including weekends and public holidays.
• Work Environment: Fast-paced kitchen setting with opportunities to lead high-profile events.
• This version ensures the job description is both comprehensive and professional, appealing to experienced chefs looking for a leadership role. Would you like to add anything else specific to your company?

• 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, cutting all food ingredients.
• Cleaning the food preparation equipment and other kitchen tools, housekeeping.
• Ensuring the food preparation areas are clean and hygienic.

• Valid Class 3 driver's license.
• Responsible for Pack / Load / Unload / Deliver frozen seafood to our respective customers.
• Responsible for keeping vehicle clean (washing / tidying up etc.)
• Candidate must possess at least Primary/Secondary School/"O" Level, Professional Certificate/NiTEC in any field.
• Trainning is provider.

About the Employer

Our client is a distinguished 5-star hotel in Singapore, renowned for delivering an exceptional dining experience through a refined fusion of Japanese, French, and Italian culinary techniques. The kitchen emphasizes precision, creativity, and high-quality presentation, supported by a strong culture of professionalism and hospitality excellence.

They are seeking a passionate and capable culinary professional to join their team, supporting both lunch and dinner service in a fast-paced, high-standard kitchen environment.

Key Responsibilities

• Support daily kitchen operations in coordination with the Sous Chef and Breakfast Chef

• Prepare and execute Italian and French dishes for lunch and dinner service

• Ensure consistency in food quality, taste, and presentation according to hotel standards

• Assist in menu execution, mise en place, and service flow during peak hours

• Maintain strict adherence to food hygiene, safety, and sanitation standards

• Support inventory control, stock rotation, and minimization of food wastage

• Contribute to maintaining a clean, organized, and efficient kitchen environment

• Work collaboratively with team members to ensure smooth kitchen operations

Requirements

• Approximately 3 years of relevant experience in Italian, French, or Western cuisine

• Solid foundation in classic cooking techniques and kitchen operations

• Experience in a hotel or high-volume restaurant environment is an advantage

• Strong sense of discipline, teamwork, and communication

• Ability to perform under pressure in a fast-paced service setting

• Positive attitude with a willingness to learn and grow within the organization
  

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

1. Office & Document Management

• Manage and organize office files, records, and correspondence.
• Prepare letters, invoices, purchase orders, and reports.
• Maintain filing systems (digital and physical).

2. Customer & Internal Communication

• Answer phone calls, emails, and general inquiries.
• Provide administrative support to management and other departments.

3. Support for Management

• Coordinate internal communication with teams.
• Assist management with daily administrative tasks.
  
  - Skills Required
• Strong organizational and multitasking abilities
• Excellent communication (verbal & written)
• Proficient in Microsoft Office (Word, Excel, PowerPoint)
• Attention to detail and accuracy
• Good teamwork and interpersonal skills
  
• Chinese-speaking candidates preferred.

• To prepare food from quality authentic Indian raw materials, herb and spices, cook Indian cuisine dishes and tandoor dishes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian Vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assist the cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5 pm & leaves at 10pm thus covering Breakfast, Lunch & Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as menus as and when necessary.
• Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He is required to work on weekends and public holidays and take off on a weekday.

We prefer the language speaking: Tamil & Hindi

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

As a kitchen attendant – or kitchen assistant – you are effectively the engine room of the kitchen. Working under the guidance of a kitchen supervisor or chef de partie, your job is to ensure that the kitchen is clean and operational. You will also be involved in preparing ingredients, so it's a great stepping stone to becoming a chef. Come join us !

Key responsibilities:

Ensuring the food preparation areas are clean and hygienic

Washing utensils and dishes and making sure they are stored appropriately

Sorting, storing and distributing ingredients

Washing, peeling, chopping, cutting and cooking foodstuffs and helping with food preparation

Disposing of rubbish

Organising linen laundry

Cleaning the food preparation equipment, floors and other kitchen tools or areas

Other Ad-Hoc duties given by the Chef

The Server is responsible for carrying large trays with food from the kitchen to any table in the restaurant. He/She ensures all dishes match the ticket including modifiers and special requests. He/She delivers the correct food to the correct table number. He/She computes food or beverage service bills and verifies completeness of customer orders. He/She examines food on the tray enroute from kitchen or beverages enroute from service bar. He/She then compares the items with the listing on customer order to verify completeness and accuracy of the order. He/She operates machines similar to the cash register to compute charges.

~ Apply quality systems.

~ Contribute to customer service over various platforms.

~ Cultivate productivity and innovative mindset.

~ Demonstrate the service vision.

~ Follow food and beverage safety and hygiene policies and procedures.

~ Implement operations for service excellence.

~ Interact with and serve f&b guests.

~ Maintain food and beverage service environment.

~ Maintain quality control procedures.

~ Prepare for service.

~ Project a positive and professional image.

~ Provide go-the-extra-mile service.

~ Provide safety and security for guests.

~ Respond to service challenges.

~ Solve problems and make decisions at operations level.

~ Use essential features of a computer.

~ Use primary functions and applications of a tablet.

~ Work in a diverse service environment.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices