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

Job Summary
The Sous Chef (Central Kitchen – Chinese Cuisine) is responsible for overseeing large-scale food production, ensuring consistency, efficiency, and quality across all outlets. This role supports the Executive Chef in managing centralized kitchen operations, focusing on Chinese cuisine preparation, standardization, cost control, and compliance with food safety regulations.

Key Responsibilities
Production & Operations Management

• Oversee daily central kitchen production to support multiple outlets.
• Ensure consistency in recipes, taste, and portioning across all production batches.
• Plan and manage production schedules to meet operational demand and delivery timelines.
• Optimize workflow and manpower deployment for high-volume efficiency.

Chinese Cuisine Expertise

• Supervise preparation of Chinese cuisine, ensuring authenticity, quality, and consistency.
• Standardize recipes, cooking methods, and portioning across all outlets.
• Support R&D initiatives for new dishes and product improvements.

Cost Control & Inventory Management

• Monitor food cost, wastage, and yield for large-scale production.
• Oversee procurement, inventory control, and stock rotation processes.
• Ensure cost efficiency while maintaining product quality.

Compliance & Food Safety

• Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
• Maintain cleanliness, hygiene, and audit readiness within the central kitchen.
• Conduct regular inspections and enforce compliance procedures.

Team Leadership & Development

• Lead and manage kitchen staff in a high-volume production environment.
• Train and develop team members on standardized processes and Chinese cuisine cooking techniques.
• Foster teamwork, discipline, and operational accountability.

Requirements

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 5–7 years of experience in Chinese cuisine, preferably in central kitchen or high-volume production environments.
• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.
• Strong knowledge of Chinese cooking techniques, ingredients, and large-scale food preparation.
• Experience in production planning and kitchen workflow optimization.
• Strong knowledge of HACCP and food safety standards.

The Chef De Partie is responsible for preparing modern Mediterranean cuisine and creating optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. This position will support Banquet operations.

Our Expectations:

• Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef.
• Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
• Ensures all spot check and temperature control sheets are filled as required.
• Maintains cleanliness and proper rotation of product in all chillers to minimize wastage/spoilage.
• Strives to maintain & improve all food preparations & presentations.
• Supports the senior team members in communicating food consistency & quality.
• Maintains consistent on the job training sessions for Culinary Associates.
• Liaise daily with outlet Chefs to keep open communication on guest feedback.
• Daily checks of all mise-en place to ensure freshness and quality standards.
• Supports, coaches, leads and motivates kitchen colleagues.
• Ensures storeroom requisitions are accurate to minimize repeat visits.
• Ensures all kitchen colleagues are aware of standards & expectations.
• Ensures that subordinate employees report for work punctually and grooming standards are met.
• Is fully conversant with all health and safety, fire and emergency procedures.

We are looking for an individual with at least 2-3 years of culinary experience in a supervisory capacity. If you have the ability to adapt to ever changing requirements and are passionate in food preparation, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Job Description & Requirements

Cook cum cleaner at Childcare Centre in Tampines near the MRT

To prepare breakfast, lunch and tea break.

To maintain cleanliness in the kitchen, storeroom and to take charge of groceries.

Must clean the workplace and follow heath and safet guidlines.

To follow all sanitation procedures.

Work as a team with the cleaners.

7 - 4.30 pm / 8-5pm

Call Cecilia at 90690910

We are looking for a Hygiene & Compliance Manager to join our team

As a Hygiene & Compliance Manager, we rely on you to:

• Be responsible for maintaining the highest level of sanitation and hygiene standards in the hotel
• Ensures all food served to guests and colleagues are free of microbiological, chemical, and physical contamination, and all work areas conform to minimum requirements set by local health authorities.
• Manage, review and address all matters related to SFS or Local Food Safety Regulation

We are looking for someone who:

• Has proven experience in hygiene, compliance, quality assurance, or a related field
• Possesses strong knowledge of regulatory standards and best practices
• Demonstrates excellent attention to detail and problem-solving skills
• Has strong communication abilities
• Is proactive, organized, and able to work independently
• Is comfortable conducting audits and delivering training
• Is able to work 5-day work week, with shift rotations that include weekend and public holidays

Required Certifications:

• Food Hygiene Auditor Certificates [HACCP Level 3 Certificate, ISO 22000/FSSC 22000 Internal Auditor, Food Safety Level 1&3]
• ISO Internal Auditor Certificates [ISO 9001:2015 (Quality), ISO 45001:2018 (Health & Safety) & ISO 14001:2015 (Environmental)]
• Good to have: ISO 22000 Lead Auditor Certification / Food Safety Level 4

Job Summary

Responsible for maintaining overall quality and operational efficiency of kitchens in school including meal preparation, hygiene, food distribution to classrooms, and sanitation.

Job Responsibilities

• Prepares meals by following menu and meet proper nutritional requirements regulated by ECDA
• Ensure that food is stored and handled properly, and all its equipment in kitchen are thoroughly sanitary.
• Responsible for purchasing food and ensuring all food products purchased are of the highest quality and freshness.

Job Requirements

• Possess WSQ Food Hygiene Certificate.
• Physical mobility and stamina including ability to reach, kneel and bend.
• Ability to follow instruction.
• Detail-orientated.
• Good attitude and responsible required.
• Ability to work independently.
• Previous Pre-School experience desired.

Work Location: North-East/West

We offer a competitive remuneration package plus benefits to the right candidate. Successful candidates will have opportunity for course sponsorship for further upgrading. Suitably qualified applicants are invited to attach your updated resume in PDF to us via APPLY button.

Please include cover application letter and detailed CV with current and expected salary, and copies of qualifications and testimonials. On appointment original copies must be provided for verification.

Job Summary

Oversee daily restaurant operations to ensure smooth service flow and high customer satisfaction. Lead and train staff, coordinate with kitchen teams, manage inventory, and ensure compliance with safety standards to drive operational excellence.

Responsibilities

• Oversee daily restaurant operations including opening/closing procedures, service flow, and table management to maintain efficient service
• Lead and supervise service staff by assigning duties, monitoring performance, and fostering teamwork
• Deliver high standards of customer service by professionally handling customer feedback and resolving complaints
• Train new staff on standard operating procedures, menu knowledge, and service standards to ensure consistent quality
• Coordinate with kitchen team to ensure timely and accurate order delivery, enhancing customer experience
• Monitor inventory and stock levels, assist in ordering supplies to maintain adequate stock and minimize waste
• Ensure compliance with hygiene, food safety, and workplace safety regulations according to NEA/SFA standards
• Support sales initiatives, promotions, and upselling activities to increase revenue
• Prepare daily operational reports including sales, staff attendance, and issues to inform management decisions

Required competencies and certifications

• Minimum 1–2 years of F&B supervisory experience
• Strong leadership and communication skills to effectively manage teams and operations
• Ability to work shifts, weekends, and public holidays to meet operational demands
• Customer-focused problem-solving skills to resolve service issues promptly
• Basic knowledge of POS systems and reporting to support operational tracking

Preferred competencies and qualifications

• WSQ Food Safety certification
• Experience working in casual dining, café, or bar environments

Working Hours:

• 6 days per week, 4:00 PM – 12:00 AM (midnight), including weekends and public holidays.

Central Kitchen Duties

• Adhere to recipes and operating procedures guidelines
• Food preparation
• Any other duties as directed 

Driving & Delivery Duties

• ISO22000 guidelines with QR code scanning for delivery updates
• Ensure all deliver goods are handled properly during transit
• Maintain food safety and hygiene standards
• Assist with loading and unloading as needed
• Adhere to operating procedures guidelines
• Any other duties as directed

Available shift:

• Days -  4/5 or 6 
• Hours - 10

Job Requirements

• Minimum 1-2 year of relevant working experience
• Candidates with no prior experience are welcome to apply, as training will be provided
• Simple lifting
• Valid Class 3 driver’s license with clean driving records
• Familiar with Singapore’s roads and safe driving practices

Job Perks

• Annual Increment
• Year-End bonus
• Referral Bonus
• Birthday Voucher
• Training and Development
• Career Progression
• Walking Distance from Tai Seng MRT

Job Summary

Coordinate daily restaurant operations to deliver superior customer service and maximize satisfaction. Manage staff performance, control costs, ensure compliance with safety standards, and promote the brand to expand customer reach.

Responsibilities

• Coordinate daily restaurant operations to ensure smooth workflow and service excellence
• Deliver superior customer service by responding efficiently and accurately to customer complaints
• Review product quality regularly and research new vendors to maintain high standards
• Manage staff by organizing and supervising crew shifts to optimize productivity
• Appraise staff performance and provide constructive feedback to enhance team effectiveness
• Estimate future needs for goods, kitchen utensils, and cleaning products to maintain inventory levels
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Create detailed weekly, monthly, and annual financial reports on revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend strategies to reach a broader audience and increase customer base
• Train new and current employees on proper customer service practices to maintain quality
• Implement policies and protocols to sustain efficient future restaurant operations
• Assist in the catering operation processes to support event services.
• Able to work on weekends, including odd and early shifts (able to start at 3am), to meet operational demands
• Must have Class 3 licence

We’re looking for a full-time to join part of our Family!

1) Factory Production Driver (SG Class 3 Licence)

• Must be physically fit and healthy
• Training, Uniform and Safety Gear provided
• Salary+OT+Incentive+Others Allowances

Interested candidates please email to us at mingfa.matters@gmail.com

We look forward to hearing from you.

1. JOB DESCRIPTION

Job Title

Guest Relations Officer

Job Description & Requirements

Job Summary

Responsible in satisfying hotel guests’ needs through attending to their enquiries and providing solutions and good customer service.

Duties and Responsibilities

• Performs check-ins and check-outs.
• Ensure all reservations are entered in timely and accurate manner.
• Handles guests enquires and complaints.
• Attend to customer's need and ensure customer satisfaction.
• Follow up on email enquiries.
• To work closely with Housekeeping and Maintenance Department
• To carry out our duties and responsibilities assigned.
• This role will report to the Hotel Manager.

Job Requirements :

• Candidate must possess at least Higher secondary/Pre-U/A level/College in Hospitality/Tourism/Hotel Management or equivalent.
• 1 year work experience required.
• Preferably Entry Level specialized in Hotel Management/Tourism Services or equivalent.

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

• Full-Time: 6 days per week, shift-based schedule
• Part-Time: Flexible shifts (to be discussed)

Benefits

• Competitive salary, including Perfect Attendance Bonus(Full-time), Meal Allowance
• First to taste our newest bagels and sourdough creations—for free!

We’re looking for someone who is willing to do whatever it takes to create great food and new culinary experiences.

You will:

• Ensure smooth day-to-day operations of food stations.
• Ensure that ingredients are prepared in accordance with SOPs.
• Keep a sanitized and orderly environment in the kitchen.
• Set up workstations with all needed ingredients and equipment.
• Prepare ingredients, training will be provided
• Ensure great presentation of dishes.
• Ensure all food and other items are stored properly.
• Check the quality of ingredients.
• Monitor stock and place orders for mise en place.

We’re looking for someone with:

• Experience in maintaining rigorous high quality and safety standards.
• Passionate with various styles and techniques necessary to develop and execute menus.
• Hungry to expand knowledge base and skill set.
• Strong communication skills, both written and verbal.
• Ability to follow all hygiene procedures.
• Ability to work in a team.
• Good communication skills. Training can be taught in English or Mandarin.
• Great physical condition and stamina.

What's in it for you:

• Halal certified working environment
• Work with a fast growing, at the same time, lean and mean team, to make real world impact.
• Have a lot of ownership and drive your own results and progression.
• Smart people who sweat the details and push for the highest standards.
• Training, mentorship, buddies, in-house university program to help you grow.
• Other benefits include competitive compensation package, health care and birthday leave

Check us out at www.grain.com.sg

Job Responsibilities

• Ensure the timely and accurate completion of month-end closing processes, including the analysis of financial information for management reporting purposes
• Oversee the preparation and finalization of monthly and annual financial statements
• Coordinate and liaise with internal stakeholders to support intercompany transactions and activities
• Collaborate closely with team members to ensure efficiency, accuracy, and adherence to accounting standards
• Manage communications and coordination with external parties, including auditors, tax agents, corporate secretarial agents, and relevant regulatory authorities
• Review daily petty cash transactions, staff reimbursement claims, and staff-related purchases for accuracy and compliance
• Monitor and oversee daily financial operations, including invoicing, inventory management, cash flow, and other financial transactions
• Prepare monthly Profit and Loss statements, quarterly audit reports, and annual financial budgets
• Perform weekly bank reconciliations and provide summarized financial reports to management
• Conduct detailed analysis of financial reports to support strategic decision-making
• Review, supervise, and finalize accounting work completed by team members
• Provide support for ad-hoc assignments and projects as required

Job Requirements

• Bachelor’s Degree in Accounting or a related discipline
• Minimum of five (5) years of relevant accounting experience, with at least two (2) years in a managerial capacity
• Demonstrated ability to work independently with minimal supervision
• Strong leadership and team management capabilities
• Meticulous, well-organized, and detail-oriented approach to work
• Excellent analytical, planning, and problem-solving skills
• High level of integrity, accuracy, and reliability
• Strong written and verbal communication skills, with the ability to engage effectively with stakeholders at all levels

1. Run the kitchen day-to-day*

- Supervise line cooks, prep cooks, and other kitchen staff during service

- Jump on the line to cook during rushes or when someone's out

- Make sure every dish meets the head chef's standards before it leaves the pass

2. Bridge between head chef and team*

- Train new cooks and enforce recipes, techniques, and plating specs

- Communicate the head chef's vision to the team

- Handle conflicts or issues when the head chef isn't around

3. Prep and planning*

- Oversee food prep, mise end place, and inventory
Must have good knowledge of Indian spices

- Write prep lists and assign tasks for the shift

- Help with menu development and costing new dishes

4. Quality + safety*

- Monitor food quality, portion sizes, and consistency 

- Enforce health codes, HACCP, and kitchen cleanliness

- Check deliveries for quality and handle storage rotation

5. Admin stuff*

- Create staff schedules, approve timecards, and sometimes handle hiring

- Do inventory counts and help place food orders

- Step in as head chef when they're off

Must have 5 years' experience as a sous chef

Have a bachelor's degree in hotel management
Welling to work long hours and work on weekends and public holidays

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

· Define and execute the overall culinary vision and standards across all outlets.

· Develop signature menus, concepts, and culinary identities aligned with brand positioning.

· Ensure consistency in taste, presentation, and quality across all locations.

· Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

· Oversee kitchen operations across multiple outlets or business units.

· Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

· Monitor performance metrics including food cost, wastage, and productivity.

· Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

· Take full ownership of kitchen P&L performance.

· Optimize food costing, supplier negotiations, and inventory management.

· Implement cost-control strategies without compromising quality.

· Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

· Recruit, train, and develop Head Chefs and kitchen leadership teams.

· Build a strong leadership pipeline within the culinary division.

· Set performance standards and conduct regular evaluations.

· Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

· Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

· Maintain the highest hygiene, safety, and operational standards across all kitchens.

· Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

· Collaborate with senior management on expansion plans and new outlet launches.

· Lead menu strategy for new concepts, seasonal campaigns, and special events.

· Analyze market trends, competitor activity, and customer preferences.

· Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

· Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.

· Strong expertise in kitchen management, menu engineering, and financial control.

· Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

· Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

· Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

· Exceptional leadership, communication, and organizational skills.

· Strong business acumen with the ability to manage budgets and drive profitability.

· Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

· Leadership role with strategic influence across the organization.

· Opportunity to shape and grow a strong culinary brand.

· Competitive salary with performance-based incentives.

· Career growth within a rapidly expanding organization.

· Work with a dynamic and innovative leadership team.

Additional Information

· Working Hours: Flexible, including weekends and public holidays.

· Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.