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

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government

Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must have fish soup cooking skills.

The assistant cook will prepare meals and followestablishment recipes. Duties include preparing ingredients, adhering to therestaurant menu, and following food health and safety procedures. Cook, clean,assist other cooks and staff and deliver food in a fast-paced The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Dutiesand Responsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

Job Description & Requirements

Stylez Pte Ltd operates multiple Japanese dining establishments in Singapore including a robata kappo restaurant, a kappo dining outlet, and a Western-Japanese fusion bar. We are seeking an experienced Senior Izakaya Chef for our robata kappo outlet.

Job Description

• Lead and take full responsibility for the hot kitchen and charcoal robata section
• Develop and execute authentic Japanese kappo and izakaya menus aligned with Japanese traditional culinary techniques
• Perform fish butchery and prepare sashimi and Japanese raw seafood dishes to a professional standard
• Control food cost within the target ratio and manage the monthly P&L for kitchen operations
• Oversee procurement and supplier selection for ingredients from local Singapore-based suppliers
• Train and evaluate junior chefs to maintain Japanese culinary standards

Requirements

• Minimum 5 years of experience in Japanese izakaya or kappo, specialising in charcoal robata grilling and sashimi
• At least 3
  years in a supervisory or lead chef role
• Proven experience in food costing with a target food cost ratio.
• Strong knowledge of traditional Japanese culinary techniques across robata, hot kitchen, and raw preparation
• Experience managing local supplier relationships, including ordering and inventory control

Deliver frozen food items to customers.

Familiar with Singapore roads.

Possess a valid Singapore class 3 driving licenses.

Need to carry frozen food cartons between 1 kgs to 30 kgs (trolley provided)

Preferably staying North areas.

Can start work immediately.

Able to work as a team.

Proactive & hardworking at work.

Working hours 4am to 2pm.

Driving 10ft height refrigerator lorry.

NON HALAL frozen food company

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

We are seeking an experienced and driven Shop Service Supervisor to lead our front-of-house operations and elevate both service standards and business performance.

About Us
Our outlets are located in prime, high-end areas in Singapore, including Sentosa Weave, CHIJMES, and Esplanade Mall. We offer a refined dining environment with a comfortable, fully air-conditioned workspace.

Key Responsibilities

• Establish and implement service SOPs to ensure consistent and high-quality guest experience
• Lead, train, and motivate the service team to achieve performance targets
• Take ownership of outlet performance and revenue growth
• Build and maintain strong relationships with returning and VIP customers
• Plan and execute promotions and marketing activities to drive traffic and sales
• Collaborate with the kitchen team to analyze and optimize the menu, improving sales and profitability
• Oversee daily front-of-house operations and ensure smooth service flow

Requirements

• Minimum 5 years of experience in F&B or retail service industry
• Proven leadership experience in a supervisory or managerial role
• Strong understanding of service operations and customer experience
• Business-minded with the ability to drive sales and improve performance
• Excellent communication and team management skills
• Proactive, responsible, and hands-on
• Chinese and English Speaking
• PR/SC

Working Hours & Benefits

• 44 hours per week
• 1–1.5 days off per week
• Staff meals provided (3 meals on working days)
• Salary: SGD 3,300 – 4,000 per month
• Higher salary negotiable for exceptional candidates

Contact

• Roky (stonickhui@gmail.com, +6589428742)

[Job ID: 1397625】

Responsibilities:

• Promote and sell the organization’s products and services to achieve sales targets.
• Identify and pursue new sales leads, and maintain strong relationships with existing and potential customers.
• Assess customer needs and recommend suitable products and services.
• Respond promptly to customer enquiries and provide accurate product information.
• Negotiate prices and delivery schedules within authorized limits.
• Close sales orders to meet revenue goals.
• Monitor market trends, gather customer feedback, and share insights with relevant internal teams.
• Develop and implement annual, monthly, and weekly sales plans.
• Manage team members and oversee overall sales performance as a Sales Assistant Manager.

Requirements:

• Proficiency in Japanese language for liaising with Japanese-speaking clients and stakeholders.
• Minimum 5 years of sales experience.
• Strong marketing and sales skills.
• Good product knowledge relevant to the items sold.
• Management experience of at least 1 year is an added advantage.
• Experience in the Japanese cuisine, Asian cuisine, or beverage industry is an added advantage.

We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities.

Please kindly refer to the Privacy Policy of Good Job Creations for your reference:

https://www.goodjobcreations.com.sg/privacy-policy/

EA Personnel Name: Kota Baba

EA Personnel Reg. no.: R22106801

EA License no.: 07C5771

#SCR-kota-baba

Company Overview

Shoukouwa Sushi Restaurant embodies Ginza charm and tradition, holding two Michelin stars since 2016. It is part of the Emmanuel Stroobant Group, which includes the two Michelin-starred Saint Pierre modern French restaurant.

Job Summary

You will oversee daily restaurant operations to deliver excellent service, manage customer relations, and ensure safety compliance, driving profitability and guest satisfaction in a full-time, five-day workweek role.

Responsibilities

• Manage daily restaurant operations to ensure smooth workflow and high service standards
• Deliver excellent customer service by resolving issues promptly and enhancing guest experience
• Monitor and enforce compliance with safety and hygiene regulations to maintain a safe environment
• Coordinate with team members to optimize operational efficiency and maximize profitability
• Support team development by providing guidance and fostering a collaborative work culture

Preferred competencies and qualifications

• Experience working in a Japanese restaurant environment
• Ability to communicate effectively in Chinese or other languages

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Prepare, cook, and present a variety of dishes according to the restaurant’s menu and established recipes

Ensure consistency in taste, quality, portion size, and presentation of all food items

Assist in the preparation of ingredients, including washing, cutting, marinating, and storing

Maintain cleanliness and organization of the kitchen, workstations, and storage areas at all times

Follow all food safety, hygiene, and sanitation standards strictly

Operate kitchen equipment safely, including stoves, ovens, grills, fryers, and knives

Minimize food wastage through proper planning and portion control

Coordinate with other kitchen staff to ensure timely preparation and service of orders

Assist in menu planning by suggesting new dishes or improvements based on customer preferences

Ensure proper storage of food items in accordance with temperature control and safety guidelines

Experience: Minimum 4 years experience in Prata Flipping

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

Job Description

• Industry/ Organization Type: Architecture Firm
• Position Title: Junior Architect
• Working Location: Bishan
• Working Hours: 5 days (Mon – Fri: 9am – 6pm)
• Salary Package: Basic SGD 4,500.00 to SGD 6,000.00 + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Meet clients and advise them on suitable contract types for their projects
• Prepare tender documents and construction drawings
• Support contract administration and project certification work
• Liaise with relevant authorities (e.g. planning and technical officers) to obtain statutory approvals
• Coordinate with internal and external teams (designers, engineers, project managers) to deliver practical and sustainable design solutions
• Follow design specifications, building codes, and regulations to ensure designs meet requirements
• Follow up on detailed design work and coordinate design information with the team
• Conduct site visits, manage client relationships, and present design proposals to stakeholders

APPLY NOW!!!

• Degree in Architecture or equivalent
• Min 3 years of relevant experience after graduation in the architecture industry (experience in industrial or hospitality projects is an advantage)
• Familiar with Singapore’s building codes and regulations
• Strong technical skills, including CAD, 3D modelling, and other common design tools
• Good problem-solving and decision-making skills, with a focus on quality work and practical design solutions
• Good communication and presentation skills
• Able to work well in a team and handle a fast-paced environment

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #82098 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Job Summary

The IT Manager plans, implements, and maintains IT systems and infrastructure to ensure secure, reliable, and efficient technology operations. This role aligns technology solutions with business needs, manages vendors, supports users, and oversees cybersecurity and compliance.

Responsibilities

• Oversee daily IT operations including networks, servers, cloud services, hardware, and software to ensure high availability and performance
• Manage the lifecycle of IT assets including hardware, software, and licenses to optimize resource utilization
• Establish and enforce IT security policies, standards, and procedures to mitigate cybersecurity risks
• Monitor cybersecurity threats and implement preventative controls to protect organizational data
• Lead incident response and disaster recovery planning to minimize operational disruptions
• Manage IT support services, ensuring timely resolution of issues and high user satisfaction
• Develop user guidelines, training materials, and documentation to enhance IT service delivery
• Lead IT projects such as system implementations, upgrades, and migrations by translating business requirements into technical solutions
• Manage project timelines, budgets, risks, and stakeholder communications to deliver successful outcomes
• Evaluate, select, and manage IT vendors and service providers, negotiating contracts and SLAs to ensure value and performance
• Prepare and manage the IT budget to maintain cost efficiency and align with organizational goals
• Develop and maintain IT roadmaps aligned with business strategy to drive continuous improvement
• Identify opportunities for automation, digitalization, and process enhancements to increase operational efficiency
• Stay current with emerging technologies and industry best practices to inform IT strategy and innovation

Required competencies and certifications

• Bachelor’s degree in Information Technology, Computer Science, or related field
• Minimum 5 years of IT experience including 2–3 years in supervisory or managerial roles
• Strong knowledge of IT infrastructure, cloud environments, cybersecurity, and enterprise systems
• Experience managing IT vendors and budgets

Preferred competencies and qualifications

• IT certifications such as ITIL, CISSP, CISM, PMP, or Microsoft/AWS certifications
• Experience in data protection and regulatory compliance
• Experience supporting regional or multi-site IT operations

Bonjour! Step into a world of refined service and grand experiences as part of the Banquets team at Sofitel, where every event is delivered with elegance and precision. As a Food & Beverage Attendant, you will play a key role in creating seamless, five-star functions from intimate gatherings to large-scale conferences, ensuring each moment is thoughtfully executed and truly memorable.

With a passion for excellence, you bring energy and professionalism to every service, confidently supporting event flow, anticipating guest needs, and adapting with ease in a dynamic environment. Your ability to engage with guests and colleagues alike ensures a warm, polished experience throughout every event.

You take pride in presenting dishes and beverages with precision and flair, maintaining impeccable standards across all service styles from plated service to buffets and cocktail functions. Every detail, from room set-up to service delivery, is handled with care, efficiency, and finesse.

Working within a collaborative and high-performing team, you embody the art of French hospitality with a positive, flexible, and “can-do” attitude, helping to transform each event into an effortlessly sophisticated and memorable occasion.