Total 95 Fresh/Entry Level F&B / Tourism / Hospitality job vacancies

Job Responsibilities including but not limited to:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Requirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Garlic Sales / Fresh Food Distribution Sales

Job Summary

We are a garlic supplier with our own overseas production, expanding our presence in the Singapore market.

We are seeking a Sales Executive to develop and manage fresh garlic sales in Singapore, building relationships with importers, wholesalers, and distributors while coordinating order fulfilment and monitoring market trends.

Responsibilities

• Develop and manage fresh garlic sales within the Singapore market to increase revenue
• Build and maintain strong relationships with importers, wholesalers, and distributors to support sales growth
• Source new customers and actively follow up on leads to expand the client base
• Present pricing clearly, take orders accurately, and ensure timely follow-up on deliveries
• Coordinate to manage order fulfilment, delivery schedules, and provide after-sales support
• Monitor market prices, demand trends, and competitor activities to inform sales strategies
• Communicate effectively and negotiate terms to close sales and maintain customer satisfaction
• Maintain self-motivation, discipline, and focus on achieving sales targets

Preferred competencies and qualifications

• Experience in fresh produce, vegetables, produce sales, or FMCG sales
• Knowledge of Singapore fresh produce and wholesale trade
• Existing contacts with wholesalers, distributors, or importers
• Eligibility to work as a Singapore Citizen or Permanent Resident

Other Information

Salary & Incentives

• Basic salary plus sales commission
• Clear progression to senior sales or trading roles for strong performers

What We Offer

• Stable garlic supply and competitive pricing
• Direct exposure to wholesalers and import trade
• Long-term career growth in the produce industry

How to Apply

• Please email your resume or click “APPLY” to apply OR

Garlic Agent / Fresh Produce Agent

Company Overview

We are a garlic supplier with overseas production, expanding our presence in the Singapore market. We offer reliable garlic supply and commercial support to importers, wholesalers, distributors, and large F&B buyers.

Job Summary

Experienced garlic sales agents are sought to develop and manage sales across importers, wholesalers, distributors, and large F&B buyers in Singapore. This commission-based role suits those with existing networks in the fresh produce ecosystem.

Responsibilities

• Develop and grow garlic sales within the Singapore market to increase revenue and market share
• Introduce garlic products and secure purchase orders from importers, wholesalers, distributors, and key buyers
• Maintain long-term customer relationships to ensure repeat business and customer satisfaction
• Provide regular market feedback on pricing trends, demand fluctuations, and competitor activities to inform business strategy
• Support order coordination from confirmation through delivery and provide after-sales support to ensure smooth transactions

Preferred competencies and qualifications

• Proven experience in fresh produce or garlic sales and trading to effectively manage sales processes
• Existing customer network within the Singapore produce market to facilitate sales growth
• Familiarity with market pricing, volume trade, and payment practices to negotiate and close deals successfully
• Commercially minded, self-driven, and relationship-oriented to operate independently and build strong client connections
• Ability to work independently with minimal supervision to manage sales activities efficiently

Other Information

Commission & Remuneration

• Commission-based
• Competitive rates offered based on experience, performance, and buyer access

What We Offer

• Competitive and consistent garlic supply
• Clear pricing framework and commercial support
• Direct access to principal decision-makers
• Flexible working arrangement
• Long-term earning potential for strong performers

How to Apply

• Interested candidates, please contact us by email or send your resume by clicking “APPLY” to apply.

Founded in 2000, BreadTalk Group Pte Ltd has rapidly expanded from Singapore to become a distinctive household brand. The Group has established its mark on the world stage with its bakery, restaurant, and food atrium footprints.

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Position: F&B Management Trainee


Requirements:

• Possess Bachelor Degree or equivalent qualification
• Able work on weekends / public holidays
• Training provided for entry level! (Cooking Skill & Floor Services)

Job Scope:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at alltimes
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Key Responsibilities

Service Operations

• Assist in setting up the restaurant, buffet, and tables according to service standards.

• Help in serving food and beverages to guests under supervision.

• Clear tables, reset covers, and maintain cleanliness during service hours.

• Support in banquet setup, coffee breaks, and event service.

Guest Interaction

• Greet guests warmly and escort them to tables when required.

• Take basic orders under supervision and communicate them to the kitchen/bar.

• Attend to guest needs, refill water, and ensure a pleasant dining experience.

• Handle guest requests and communicate any issues to the supervisor immediately.

Operational Support

• Assist in preparing mise-en-place (cutlery, glassware, napkins, condiments).

• Learn sequence of service and brand SOPs.

• Support room service operations—tray setup, delivery, and clearance.

• Maintain stock of service equipment and report shortages or breakage.

Hygiene & Safety

• Follow all hotel hygiene, sanitation, and grooming standards.

• Handle food, beverages, and equipment safely.

• Ensure proper cleanliness of restaurant areas, service stations, and equipment.

Learning & Development

• Participate in on-the-job training sessions for service techniques, upselling, menu knowledge, and guest handling.

• Shadow senior associates to understand workflow and guest service standards.

• Learn billing procedures, POS usage, and order-taking basics.

Key Responsibilities

Food Preparation & Cooking

• Assist chefs in basic food preparation such as chopping, cutting, peeling, marinating, and portioning.

• Support in preparing mise-en-place for all sections (hot kitchen, cold kitchen, bakery, pastry, etc.).

• Learn and practice cooking techniques as instructed by senior chefs.

• Plate dishes according to restaurant standards under supervision.

Operational Tasks

• Ensure cleanliness of workstations, utensils, and equipment at all times.

• Maintain stock levels by assisting in receiving, storing, and rotating food items.

• Follow recipe cards accurately while preparing any items.

• Assist in buffet setup, live counters, and kitchen operations during peak hours.

Hygiene & Safety

• Follow all food safety guidelines (HACCP) and maintain high hygiene standards.

• Wear proper uniform, PPE, and practice safe handling of knives and kitchen equipment.

• Ensure waste segregation and reduce food wastage.

Learning & Development

• Participate actively in training sessions conducted by the culinary team.

• Shadow chefs to learn techniques, menu planning, and kitchen workflow.

• Develop skills across multiple sections of the kitchen.

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Interested application please Whatsapp 9137 2746, Thank you.

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Interested application please Whatsapp 9137 2746, Thank you.

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

F&B Management Trainee [Kiosk]

Requirements:

• Possess Bachelor Degree or equivalent qualification
• Able work on weekends / public holidays
• Training provided for entry level! (Cooking Skill & Floor Services)

Job Scope:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Interested application please Whatsapp 9137 2746, Thank you.

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Interested applicants please Whatsapp 9137 2746. Thank you