Total 6,772 Others level F&B / Tourism / Hospitality job vacancies

Job Summary

You will provide excellent customer service, prepare food according to specifications, handle payment devices, maintain food safety and hygiene standards, manage stock records, and work collaboratively in a fast-paced environment.

Responsibilities

• Greet customers warmly and deliver excellent customer service to enhance their experience
• Prepare food accurately following recipes, specifications, and quality standards
• Memorize menu items and promotions to actively upsell products to customers
• Operate POS, delivery devices, Nets, credit card terminals, and SAFRA Points system efficiently for transactions
• Wash dishes and maintain cleanliness of kitchenware and utensils to ensure hygiene standards
• Follow all food safety regulations by wearing gloves and face masks when handling food
• Maintain personal grooming and hygiene, including clean uniform, short nails, and tied-up hair
• Keep kitchen, equipment, crockery, and utensils clean and in good working condition
• Record and manage stock levels accurately to support inventory control
• Collaborate effectively with team members to support smooth daily operations
• Perform all duties accurately and efficiently within assigned shift hours

Other Information

Benefits

• Hourly wage of $12-$13
• Meals provided
• Working hours include weekends and public holidays, 4-5 hour shifts per day

Opening positions in our new Bedok Food City warehouse, nice & clean working environment.

Immediate positions: 5 vacancies

Duties:

• Receiving of stock from ambient, chilled and/or freezer storage locations based on purchase orders
• Labelling of goods with stickers for delivery
• Packing of the labelled goods for next working days delivery
• Any other related duties assigned to you by the supervisor

Flexible working hours options:

Option 1: 12pm to 6pm (6 hrs)

Option 2: 2pm to 8pm (6 hrs)

Option 3: 4pm to 10pm (6 hrs)

Note: Longer working hours is available upon request.

Salary: $12/hr

Only Singaporeans and PR need to apply.

Contact person-in-charge: Ms. Felicia / HP 9100 0970 via WAmessage.

Key Responsibilities

1.         Operational Setup & System Optimization

·        Support the team and evaluate current operational workflows and implement new Standard Operating Procedures (SOPs) to improve efficiency and service quality.

·        Support the team and establish clear communication channels between the front-of-house (FOH) and back-of-house (BOH) teams.

·        Ensure all daily operations run smoothly, troubleshooting issues in real-time during peak dining hours.

·        Maintain a safe, clean, and welcoming environment, ensuring full compliance with local food safety and WSQ hygiene regulations.

2.         Supplier Optimization & Supply Chain Management

·        Supplier Sourcing & Auditing: Actively source, audit, and manage relationships with local and overseas food suppliers. Conduct regular vendor performance reviews to negotiate better pricing, favourable credit terms, and bulk-order rebate structures without compromising on ingredient quality.

·        Supply Chain Logistics: Streamline the end-to-end food supply chain, from PO generation to receiving. Establish optimized delivery schedules that align with kitchen prep times and avoid bottlenecks during peak hours.

·        Contingency Planning: Develop a robust network of secondary and backup suppliers for critical ingredients (e.g., fresh seafood, specialized Chinese dry goods, seasonal produce) to guarantee zero disruptions to the menu.

·        Inventory & Yield Management: Analyze consumption patterns to establish precise par levels and ordering schedules, actively minimizing food wastage and reducing holding costs.

·        Verification & Quality Control: Collaborate closely with the Management and Head Chef to oversee BOH inventory. Act as the designated authority to countersign, weigh, and verify all kitchen stock checks and incoming deliveries against purchase orders to prevent shrinkage and ensure exact specifications are met.

3.         Booking & Reservation Management

·        Manage all reservation platforms and direct bookings, strategically controlling inventory to maximize seating capacity and optimize table turnover.

·        Oversee VIP bookings, private dining room requests, and large group reservations, ensuring a seamless and personalized guest experience.

·        Implement effective waitlist strategies during peak hours to capture walk-in traffic and minimize wait times.

4.         Marketing, Promotions & Business Development

·        Propose, develop, and execute creative marketing and promotional tactics (e.g., festive Chinese New Year/Mid-Autumn menus, credit card tie-ups, loyalty programs, and targeted social media campaigns).

·        Collaborate with external partners, influencers, or PR agencies to enhance the restaurant's brand presence.

·        Evaluate the effectiveness of all marketing and promotional efforts, tracking ROI, redemption rates, and customer acquisition.

5.         Reporting & Financial Accountability

·        Prepare comprehensive daily, weekly, and monthly reports covering sales performance, labour costs, promotional ROI, and supply chain/inventory metrics.

·        Present actionable, data-driven insights and recommendations to ownership to drive continuous revenue growth and improve profitability.

6.         Team Building & Management

·        Support the team to recruit, onboard, and build a strong, cohesive FOH team.

·        Support, develop and execute comprehensive training programs covering service standards, Chinese cuisine and tea knowledge, and upselling techniques.

·        Support the team in planning and managing staff rosters efficiently, ensuring optimal coverage while adhering to Ministry of Manpower (MOM) labour regulations and budgets.

7.         Ad-Hoc Duties

·        Perform any other ad-hoc duties, projects, or responsibilities as assigned by the management team to support the overall success of the restaurant.

Requirements

• Diploma or Degree in Hospitality, Business, F&B Management, or related field preferred, from a recognized institution.

• Candidates with a valid Food Safety & Hygiene Certificate will have an added advantage.

• Passionate about the F&B industry and customer service.

• Strong communication and interpersonal skills.

• Able to work in a fast-paced environment

• Willing to commit to a 5.5-day work week, working on shifts, weekends, and public holidays.

• Positive attitude, responsible, and willing to learn.

• Team player with leadership potential.

• Willingness to rotate across different outlets or departments if required.

• At least 1 - 2 years of F&B experience in a Chinese restaurant is preferred.

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Restaurant Captain (Cantonese Cuisine)
Salary: $3300 - $3600
Working Days: 5.5 days, 44 hours per week 
Working Hours: 11am - 10pm with break time 2.30pm - 5.30pm
Location: Somerset

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.

Email: supreme.jacksontan@gmail.com

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

TSH Corporation Limited specializes in offering and distributing the epitome of premium whiskies, cocktails, and spirits. Our portfolio includes eight unique concepts: Quaich Bar Collector, Quaich Bar Avant-garde, Quaich Bar Wanderlust, The Other Room, Signature Reserve, Capitol Cigar & Whisky Lounge, The Whisky Store, and Whisky Journey.

General Duties & Responsibilities:

• Knowledge of the preparation SOPs, ingredients and par level of food items.
• To support Bartenders and the rest of Operations team members at the outlet.
• Assist with back bar & kitchen opening and closing procedures. Tasks will range and not be limited at preparing foods, welcome drinks, specials, garnishes, setup bar stations, food stations and restocking all par levels for food ingredients and home-made ingredients.
• Maintenance of the outlet hygiene and cleanliness standards.
• Ensure that all standard recipes, SOPs and standards are followed in the service process.
• Ensure that all glassware is clean and is kept in good working order and used only for the purpose for which it was ended.
• Polishing and washing of equipment and tableware.
• Any other duties may be assigned from time to time.

Key Responsibilities

Maintain Customer Relationships and Account Growth

• Build strategic relationships with buyers, category managers, group category managers and supply/online operations with the largest grocery retail group and/or other assigned accounts.
• Lead in business reviews, JBP, products distribution drive, assortment and listing plans, pricing and margin, brands visibility and achievement of account targets.
• Negotiate margins, trading terms, listings, display/visibility and promotions within approved guidelines and ROI thresholds.
• Achieve sales targets and brand objectives as assigned.

Product and Market Deliverables

• Plan and drive sell-in and sell-out via promotion execution, new listing, assortment optimization, planogram compliance, on-shelf availability, in-store merchandising, timely activation/promotional set-up (e.g. secondary displays, POSMs and/or road shows).
• Attend and contribute to periodic meetings, e.g. brands meeting, principals meeting, heads of department meeting, sales & supply chain meeting, etc.

Team leadership

• Guide retail operations team to achieve excellence in in-store merchandising, stocks replenishment, planogram compliance, promotional execution and managing stocks return.
• Collaborate with commercial team and multi-functional teams to achieve brand and in-market objectives, demand planning and forecasting, supply chain and logistics, etc.
• Ensure compliance to company policy, trade practices and business ethics.

Candidate’s prerequisites

• Must have managed at least 1 major grocery retail chain end-to-end, e.g. FairPrice Group, Cold Storage/Giant and/or Sheng Siong.
• Own Joint Business Plan (JBP) and trade negotiations (e.g. margins, trading terms, space buys, etc).
• P&L accountability such as managing trade budgets, accounts profitability, investments ROI and other analytics.
• Strong knowledge of trade planning and execution (e.g. planograms, on-shelf availability, replenishment, demand planning and forecasting and stores compliance.
• People skills – Team leader and team player, building strong relationships with retail operations, multi-functional teams, customers and suppliers.
• Commercial thinking, analytical and adaptable to fast-paced environment.
• Prior experience liaising with brand owners, suppliers and principals will be advantageous.
• At least a Diploma qualification with 10 years’ experience in FMCG or related industry.
• Preferably owning a car.

Remuneration Package
Basic Salary + Transport Allowance + Monthly Sales Incentive

POSITION OVERVIEW

The Hand pull Noodle Specialist is an artisanal culinary expert who provides live, on-site demonstrations of traditional hand-pulled noodle (la mian) crafting at the noodle station. Deployed on a scheduled or request basis (e.g. weekly), this specialist brings authentic Chinese culinary theatre to the dining experience, elevating the workplace dining atmosphere and connecting guests with a time-honored craft.

• Perform live hand-pulling noodle demonstrations at the noodle station for corporate diners

• Prepare dough and pull noodles to consistent thickness and texture standards per dish requirements

• Produce sufficient noodle quantities to meet daily service demands during deployment periods

• Educate and engage guests on the art and history of hand-pulled noodle making

• Collaborate with the Chef de Partie to coordinate noodle production with broth, topping, and assembly

• Train and familiarise kitchen staff with basic noodle handling and storage procedures

• Maintain the noodle demonstration area in a clean, visually appealing, and safe manner

• Adapt noodle styles (e.g. thick/thin la mian, broad noodles) based on menu requirements

• Ensure fresh noodles are properly stored if not used immediately

• Advise on ingredient sourcing (flour types, alkaline water ratios) for optimal noodle quality

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant operations, ensuring smooth service, good food quality, customer satisfaction, and proper staff management. This role helps maintain company standards, control costs, and ensure the restaurant operates efficiently.

Key Responsibilities

1. Daily Operations

• Assist in managing the daily opening and closing of the restaurant.
• Ensure smooth floor and kitchen coordination during service.
• Monitor food quality, service standards, cleanliness, and restaurant presentation.
• Handle customer feedback, complaints, and special requests professionally.

2. Staff Supervision

• Supervise service crew, kitchen staff, and part-timers during shifts.
• Prepare staff duty rosters and arrange manpower according to business needs.
• Train new staff on SOPs, customer service, hygiene, and safety standards.
• Monitor staff attendance, punctuality, grooming, and work performance.

3. Customer Service

• Ensure customers receive friendly, efficient, and professional service.
• Build good customer relationships and encourage repeat visits.
• Resolve service issues quickly and report major complaints to management.

4. Inventory & Cost Control

• Assist in checking stock levels and placing orders when needed.
• Monitor wastage, portion control, and proper storage of ingredients.
• Support cost control for food, labour, and operating expenses.

5. Cashiering & Reporting

• Oversee cashiering, daily sales closing, and cash handling.
• Prepare daily sales reports, attendance records, and operation updates.
• Report maintenance issues, equipment problems, or operational concerns.

6. Compliance & Safety

• Ensure compliance with food hygiene, workplace safety, and company policies.
• Maintain cleanliness in dining, kitchen, storage, and staff areas.

Role:
A Chef is responsible for planning, preparing, cooking, and presenting food while ensuring high standards of quality, hygiene, and customer satisfaction. The chef also supervises kitchen operations and kitchen staff.

Responsibilities

1. Plan and prepare menus according to customer preferences and business requirements.
2. Prepare, cook, and present food in accordance with recipes and quality standards.
3. Supervise and coordinate the work of assistant cooks and kitchen staff.
4. Ensure food is prepared and served in a timely manner.
5. Monitor food quality, taste, presentation, and portion control.
6. Maintain cleanliness and hygiene standards in the kitchen in compliance with food safety regulations.
7. Inspect ingredients and ensure proper storage of food items.
8. Monitor inventory levels and order kitchen supplies when necessary.
9. Minimize food wastage and control food costs.
10. Train and guide kitchen staff on food preparation techniques and safety procedures.
11. Ensure compliance with workplace health and safety regulations.
12. Handle customer feedback related to food quality and make improvements where necessary.

Key Skills

• Culinary and food preparation skills
• Leadership and team management
• Time management
• Creativity and menu planning
• Knowledge of food safety and hygiene standards
• Attention to detail
• Problem-solving and decision-making abilities
• Communication and teamwork skills

Reporting To

• Kitchen Manager
• Head Chef
• Restaurant Manager (depending on the organization structure)

Supervises

• Assistant Cooks
• Kitchen Assistants
• Kitchen Helpers
• Other kitchen staff as assigned

Job Summary

The Restaurant Supervisor is responsible for overseeing daily restaurant operations, ensuring smooth service flow, maintaining food and service quality, and leading the service team to deliver excellent customer experiences.

Key Responsibilities

• Supervise daily restaurant operations, including opening and closing duties.
• Ensure customers receive prompt, friendly, and professional service.
• Monitor staff performance and provide guidance during service.
• Assign duties and manage staff schedules or shift arrangements.
• Train new and existing staff on service standards, hygiene, and safety procedures.
• Handle customer feedback, complaints, and service recovery professionally.
• Ensure the dining area, kitchen service area, and cashier counter are clean and well maintained.
• Check food presentation, portioning, and service quality before serving.
• Coordinate with the kitchen team to ensure orders are prepared and served on time.
• Monitor stock levels and inform management of shortages.
• Ensure compliance with food safety, hygiene, and company policies.
• Support cashiering, order taking, serving, and other operational duties when required.
• Prepare daily sales reports, attendance records, and operational updates.
• Assist the Restaurant Manager in achieving sales targets and controlling costs

Introduction:

Chin Mee Chin Confectionery is a renowned heritage café located at 204 East Coast Rd, Singapore. Established in the 1950s, it is celebrated for its traditional kopitiam atmosphere and iconic pastries such as kaya toast, custard tarts, and butter buns. Known for its nostalgic charm, it remains a popular spot among locals and tourists alike seeking a taste of authentic Singaporean breakfast culture.

We're opening at 2nd Chin Mee Chin outlet at NEX!

Key Responsibilities:

• Support kitchen team in preparing ingredients, pastries and food menu items to support daily cafe operations
• Keeping the kitchen station safe and in a clean condition, assist in daily cafe cleaning
• Maintain and upkeep kitchen machinery and equipment
• Assist with receiving stocks, checking and ensuring quality of ingredients used in cooking

Qualifications:

• A valid Food Hygiene Certificate (Level 1) training opportunity would be provided after hired for eligible staff without certificate
• 1 Year experience in similar role is a bonus
• Good communication skills

Perks:

• Birthday Leave
• Staff Discounts
• Medical & Dental Benefits

Responsibilities including but not limited to:

• Prepare and cook food for all customers according to service standard and procedures.
• Preparation work during kitchen opening and closing operation hours (mise en place)
• 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
• Ensure quality control and food presentation as per standard company recipes
• Ensuring all portion controls are strictly adhered to following the chef’s practices
• Ensure prepare guests’ order in a time manner
• Monitors usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
• Washing, peeling, chopping , cutting and cooking food stuffs and helping to prepare all food items listed on the menu
• Disposing of rubbish and disposing refuse on a regular basis
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Perform miscellaneous job-related duties as assigned