Total 7,565 F&B / Tourism / Hospitality job vacancies

Roles & Responsibilities:

• Operating of forklift/stacking of goods.
• Perform duties within Cold Store environment and in loading/unloading bays area.
• Moving of pallets or goods to required locations and/or attend to delivery collection [both incoming and outgoing goods].
• Comply with workplace safety regulations at all times to prevent work injuries and accidents.
• Ensure proper loading / unloading of product.
• Any other work duties as assigned by superior.

Requirement:

• Maintain validity of Forklift License
• Able to work in cold room environment
• Able to carry heavy load

Incorporated in 1996, Our core business is the supply of fresh and frozen pork.

Our other ventures include Food Manufacturing, Cold Storage, Wholesale / Distribution, and import.

All our raw ingredients are sourced from SFA-approved establishments and quality is controlled through regular scheduled farm / plant surveys.

Some of our products include:

• Free Range Pork
• Fresh & Frozen Pork
• Delicatessen such as Hams & Sausages

Job Summary:

A skilled Omakase Sushi Chef is needed to deliver high-end, personalized Edomae-style sushi experiences. The role focuses on curating seasonal omakase menus, sourcing premium ingredients, and ensuring top-tier hospitality and food quality.

Key Responsibilities:

• Prepare and present premium sushi, sashimi, and Japanese dishes with artistry.
• Create and update seasonal omakase menus.
• Engage and educate guests on dishes and ingredients.
• Source fresh, sustainable seafood and ingredients.
• Maintain strict hygiene and cleanliness standards.
• Oversee inventory, reduce waste, and liaise with suppliers.
• Work closely with front-of-house for smooth service.
• Stay current on culinary trends and refine skills.

Requirements:

• 5 years of experience in Japanese cuisine, preferably omakase.
• Expertise in Edomae techniques and strong knife skills.
• Excellent customer service and communication abilities.
• Knowledge of sake/wine pairing (a plus).
• Completed Basic Food Hygiene course.
• Willingness to work weekends/public holidays and rotate across locations.
• Adaptable and eager to learn new roles within the kitchen.

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist senior chefs with food preparation and basic cooking tasks.
• Maintain high hygiene and cleanliness standards in the kitchen.
• Support daily requisitions and ingredient preparation.
• Help with inventory checks and stock organization.
• Contribute to the overall efficiency and smooth running of kitchen operations.

REQUIREMENTS

• Min. of 1 to 2 years of experience in kitchen setting.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

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

Position: Kitchen Supervisor

Salary: SGD 3,000 – SGD 3,500

Work Location:
Clementi (Near EW23 Clementi MRT Station, Green Line)

Working Hours:
Monday to Saturday
8:00 AM – 4:00 PM

Monthly Rest Days:
4 days per month

Job Description:
We are a company specializing in wine and sugar-based beverages, seeking an experienced Kitchen Supervisor to oversee daily operations in our central kitchen.

Key Responsibilities:
• Supervise and manage daily central kitchen operations.
• Ensure food preparation processes meet company standards and hygiene requirements.
• Coordinate kitchen workflow and staff scheduling.
• Monitor inventory, stock control, and kitchen cleanliness.
• Ensure compliance with food safety and workplace safety regulations.
• Assist management in maintaining operational efficiency and product quality.

Requirements:
• Minimum 1–2 years of experience in central kitchen management or kitchen supervisory roles.
• Good leadership and team management skills.
• Familiar with food hygiene and kitchen operational procedures.
• Responsible, organized, and able to work independently.

Employee Benefits:
• Annual Leave and Sick Leave in accordance with Singapore Ministry of Manpower (MOM) regulations.
• Additional leave will be provided when required to work on public holidays.
• Performance bonus based on company performance.

Interview Method:
• Video Interview or Face-to-Face Interview

Interested applicants are welcome to apply. Shortlisted candidates will be contacted for an interview.

Job Description:

• To gain knowledge about the organization or company.
• To set performance goals with the upper management.
• To educate in company policies.
• To monitor the progress of performance with key trainers and senior management.
• To receive training from supervisors of related departments such as finance, operations, sales, IT.
• To observe experienced staff and gain knowledge about procedures, methods and standards that are required for performing departmental duties.

Requirements:

• Willing to work on Weekends, Eve and Public Holidays.
• Willing to work 6 days’ work week.
• Ability to soak up as much knowledge during the training.
• Must be matured and adaptable.
• Must have good people skills.
• Must possess a desire for teamwork.
• Should be proficient in using computer.
• Good organizational and analytical skills.
• Must be a quick learner.

Roles & Responsibilities

Job Descriptions:

• Staff Management: Train/retrain, and supervising FOH & BOH team. Ensuring that staff members adhere to SOPs.
• Customer Service: Ensuring high levels of customer satisfaction through attentive service. Addressing customer complaints and feedback effectively.
• Budgeting and Cost Control: Analysing sales trends, adjusting strategies to improve profitability, managing labor costs, food costs, and overhead to maximise profitability while maintaining quality service.
• Operations Management: Overseeing daily operations to ensure the restaurant runs smoothly. This includes managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
• Menu Planning and Development: Collaborating with management to design and update the menu, taking into account customer preferences, seasonal availability, and cost considerations.
• Quality Control: Monitoring food quality, presentation, and service standards to ensure they meet the restaurant's expectations and regulations.
• Team Building: Fostering a positive work environment that encourages teamwork and enhances employee morale, retention, and performance.
• Reporting: Preparing reports on sales, expenses, staff performance

Job Requirements:

• Minimum 3 years of experience as a outlet in charge and possess higher culinary skills (Must have Chinese wok skills) in a full-service restaurant.
• Strong leadership, communication, and organisational skills, along with a passion for the hospitality industry.
• Reliable, punctual, responsible, enthusiastic, and positive-thinking.
• Full of energy and spirit, with the ability to stand for long hours and work in fast-paced environments.
• Able to work on weekends and public holidays; working hours may vary according to opening hours.

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs withservice. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion andenthusiasm for what they do. This is a full-time job and the hours aretypically long, with weekend and evening work quite common. Work is usuallyperformed in a well-lit industrial kitchen and in close quarters withcolleagues. A role as a lead line cook would suit people who are passionateabout cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant Restaurant /institutional catering

- Minimum ‘O’ level or Diploma in F&Bservice or equivalent

- Willing to be involved in hands onoperations

- Excellent communication and interpersonalskills

- Able to lead and motivate to produceresults

- Ability to work in a fast-pacedenvironment

- Team player

• Position: Waiter/Waitress

• Location: Bukit Timah

• Working hours: 6 days work week

• Salary (commensurate with experience): Up to SGD2,500 + OT Pay + Staff Meal + Staff Benefits

• Duration: Permanent

• Industry: F&B

Main Responsibilities:

• Serve food and drinks to customers

• Take customer orders accurately

• Clear and reset tables

• Prepare basic table setup before service starts

• Attend to customer enquiries politely

• Ensure cleanliness of dining area

• Handle bill payment and cashiering if required

Requirements:

• Good customer service and communication skills

• Able to work in a fast-paced environment

• Willing to work shifts, weekends, and public holidays

• Relevant F&B or service experience is an advantage

Email to: abby.pang@searchpersonnel.com.sg for more information.

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We do not charge our candidates any referral fee nor bind them with any contract.***

Abby Pang

Deputy Consulting Director (APAC)

Reg no.: R2093867

EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

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 that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

• Well established Japanese Restaurant
• Salary range: $3000 - $3500
• Working days: 5.5 Days
• Working location: Central / East
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 1 year related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

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.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

we are Vietnamese restaurant and pub looking for head chef who able to Manage and oversee daily kitchen operations of the Vietnamese restaurant

Prepare and cook authentic Vietnamese dishes to a high professional standard

Develop and create new menu items to enhance variety and attract customers

Lead, train, and supervise kitchen staff to ensure smooth day-to-day operations

Plan staff schedules and ensure adequate manpower for all shifts

Maintain high standards of food quality, presentation, and consistency

Ensure all kitchen equipment is properly maintained and in good working condition

Enforce workplace safety, hygiene, and food safety standards (WSH & SFA regulations)

Manage inventory, stock control, and ordering of kitchen supplies efficiently

Minimize food wastage and control kitchen costs

Ensure overall kitchen cleanliness and compliance with company SOPs

Work closely with management to improve operations and customer satisfaction

Able to work flexible shifts, including weekends, public holidays, and late hours

Able to oversee day to day operations with 5 years experience in thai food and halal food.

Able to cover chef duty at least 3 days to 5 days (Thai Food).

Able to cover miscelleaneous duty e.g. dish washing, accounting of sales.

Able to travel around Singapore to check on different shops.

Able to use mircosoft word, excel and powerpoint to generate weekly sales projection.

Able to speak english, thai or chinese or malay.

Must be a team player and leader.

Key Responsibilities:

• Work closely with the multi-disciplinary team to assess students’ readiness for internship and open employment.
• Communicate with students to understand their goals and ambitions.
• Assess students' wants and needs.
• Source and arrange for job training and internship opportunities for students.
• Provide job matching for students.
• Conduct site assessment to analyse and evaluate the suitability of the job site.
• Conduct Employer Education and Awareness Programme/ Workshops for internal and external stakeholders.
• Prepare the students for the internship.
• Provide one-on-one training tailored to the needs of the student.
• Prepare a job analysis to identify the job duties.
• Devise, plan and implement job coaching strategies.
• Assist students to discover and overcome their barriers and setting goals.
• Identify and provide support to develop the student's confidence and interest in the job during the internship.
• Assess the strengths of individuals and teach them to use them effectively.
• Guide students in learning to complete job tasks.
• Help in the development of motivation and skills.
• Provide assistance and guidance to students who need help with their everyday work activities or new tasks.
• Provide coaching with effective interventions and strategies techniques.
• Help students in developing social and life skills.
• Refer students for further training/professional support when needed.
• Advise on workplace accommodations for students.
• Work with employers to explore unmet business needs so that jobs can be developed or customized.
• Monitor and evaluate the progress of students.
• Develop effective job coaching and employment plans.
• Develop career plans, action plans and comprehensive support strategies.
• Advocate for an inclusive work environment.
• Keep track, oversee and document students' progress.
• Provide continued job support and supervision to the students on the job.
• Work closely with internal and external stakeholders during the internship period.
• Counsel students on fine-tuning work habits/skills in preparation for employment.
• Negotiate progression to open employment with the employer after the end of the internship.
• Keep records and documentation and prepare appropriate reports.
• Keep proper and up-to-date records for reporting and submission to Reporting Officer.

Job Requirements:

• Diploma or Degree in any discipline with at least 3 years of working experience.
• A strong team player with excellent people skills.
• Able to work as a team player in collaborating, managing and facilitating projects and events.
• A self-motivated and independent individual.
• Possess communication and interpersonal skills.
• Ability to adhere to regulations, standard operating procedures, work protocol and processes.
• Possess organisational and time management skills.
• Problem-solving aptitude.
• Respect for diversity.
• Ability to inspire and motivate.
• Ability to take on multiple roles and various responsibilities.
• Experience in working with people with special needs will be a plus.
• Requires travelling around Singapore and may be required to work on weekends/PH.

Job Description

• Conduct daily training in FOH and BOH café operations (e.g., food prep, cashiering, customer service, dishwashing, station setup)

• Implement PBIS strategies and structured vocational teaching methods

• Develop and maintain training materials: visual aids, SOPs, task sequences, and checklists

• Supervise trainees during live café operations, ensuring safety, quality, and service standards

• Collaborate with the Production Team for pastries, baked goods, and product-based vocational training

• Support trainees in achieving their Standards of Work Performance (SWP) milestones

• Monitor trainee progress, maintain proper documentation, and report behavioural/learning concerns

• Uphold HALAL guidelines, food safety requirements, and cleanliness standards

• Participate in special events, catering, external exhibitions, and work trials

• Model APSN’s mission and support successful employment outcomes

Job Requirements

• Higher NITEC/ Diploma/ Degree in any discipline

• Strong knowledge of café operations, F&B service, food prep, and hygiene practices

• WSQ Food Hygiene certification

• Skills in training, coaching, and breaking down tasks for persons with intellectual disabilities

• Understanding and application of Positive Behavioural Interventions and Supports (PBIS) (otherwise, we can train)

• Ability to create visual aids, task analyses, and structured training routines

• Good communication, teamwork, and customer service abilities

• Flexibility to support café operations, events, and production demands

• Ability to model professional F&B conduct and safety practices
  

Job Description & Requirements

Check freshness of food and ingredients

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

. Able to Know cook very well south and north indian food and pratta making

• 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

Our client is Singapore’s first University of Applied Learning, offering industry-relevant degree programmes that prepare its graduates to be work- and future-ready professionals. Its mission is to maximise the potential of its learners and to innovate with industry, through an integrated applied learning and research approach, so as to contribute to the economy and society.

The university’s unique pedagogy integrates work and study, embracing authentic learning in a real-world environment through collaborations with key strategic partners. Its focus on applied research with business impact is aimed at helping industry innovate and grow. 

The University espouses an applied learning approach and offers degrees with a strong focus on science and technology. Our faculty work closely with industry on translational research and innovation, as well as provide consultancy on solutions to industry challenges. This well-established nexus with industry endows our graduates with deep skills and work-ready training experience. The University is also establishing strategic live test beds known as ‘Living Labs’ both within and beyond its campus to support greater experiential learning and strengthen its applied research offerings.?The university’s pool of experts works with multi-disciplinary teams to drive the horizontal technology enablers required to support strategic translational research.

The university is strengthening its applied Food Technology capabilities in food innovation, formulation science and product development, and is building a cohort of academic staff who are experienced in translating scientific knowledge into practical industry applications. Focus areas for Food Formulation and Product Development include:

• Food formulation and ingredient functionality
• Product quality and sensory evaluation
• Food processing and manufacturability
• Nutrition and healthier reformulation
• Sustainable and emerging food systems

Responsibilities:

• Design, develop, and teach core food technology, food formulation and food product development modules.
• Lead or co-lead innovative applied research and industry collaboration projects with industry partners.
• Secure and manage research grants to support and develop applied research initiatives that strengthen Singapore’s food innovation, food manufacturing capabilities, and ingredient application sectors.
• Supervise and mentor students in applied research projects and Capstone Projects in food formulation, product design and product commercialisation.

The ideal candidate will possess strong academic, applied, or practice-oriented experience.

You should have:

• A PhD in Food Science, Food Technology, Food Product Development, Food Formulation, or a closely related discipline.
• Demonstrated expertise in food formulation, ingredient functionality, product development and/or applied food innovation.
• Strong aptitude for applied research, with the ability to apply new knowledge into practical solutions for real-world food industry challenges.
• Ability to teach, mentor, and supervise students in applied, hands-on, project-based and practice-oriented learning environments.
• Good understanding of the interrelationship between ingredients, processing, product quality, sensory attributes, nutrition, stability, cost and manufacturability.
• The following are desirable:Relevant industry experience in food product development, applications, technical service, formulation, innovation or manufacturing support.Experience in one or more of the following areas: healthier reformulation, clean-label systems, plant-based products, alternative proteins, functional foods, sustainable ingredients or food waste valorisation.Ability to integrate formulation science with food engineering, flavour chemistry, sensory science, food safety, nutrition, rheology, fermentation, protein chemistry and analytical testing.
•  
  Key Competencies:
• Food formulation science and ingredient functionality and product design, with the ability to translate ingredient knowledge into practical formulation decisions.
• Product development across food categories such as beverages, bakery, confectionery, dairy, sauces, ready-to-eat foods, plant-based foods, alternative proteins, functional foods or health-oriented products.
• Healthier reformulation, including sugar, salt and fat reduction, clean-label formulation, functional foods, precision nutrition, sustainable ingredient use and alternative protein applications.
• Formulation for manufacturability, product stability, shelf-life, sensory quality, nutrition, cost and scale-up.
• Applied research and industry collaboration in food product innovation, product troubleshooting, ingredient application, formulation optimisation and pilot-scale product development.
• Excellent interpersonal, written, and verbal communication skills.
• High level of digital literacy and proficiency in relevant digital tools and technologies.