Total 157 F&B / Tourism / Hospitality job vacancies in D26 Upper Thomson, Springleaf

Job description:

You will prepare daily healthy breakfast, lunch and snacks for preschool children and conduct fun cooking enrichment classes for children aged 18 months to 6 years. You are also responsible for keeping the kitchen clean and hygienic at all times.

What You Will Do

• Prepare nutritious daily breakfast, lunch, and snacks following HPB dietary guidelines.

• Cater to food allergies, dietary restrictions, and cultural/religious requirements.

• Plan and maintain rotating weekly menus with variety and seasonal ingredients.

• Bake healthy pastries, desserts, and treats suitable for young children.

• Prepare special baked items for school events and festive celebrations.

• Plan and conduct hands-on cooking/baking enrichment classes for different age groups.

• Work with teachers to align cooking activities with curriculum themes.

• Manage food inventory, ordering, and proper storage of ingredients.

• Clean and maintain the kitchen, cooking equipment, and dining areas daily.

• Ensure kitchen cleanliness meets NEA food hygiene and safety standards at all times.

• Maintain proper documentation for food safety audits and inspections.

Requirements

• WSQ Certificate in Food Hygiene (SFA-recognised) or equivalent.

• At least 2 years’ experience as a cook/chef, preferably in a school or childcare setting.

• Pastry and baking skills are advantageous.

• Interest in working with young children in a fun, educational environment.

• Able to communicate in English; additional languages are a plus.

What We Look For

• Warm, patient, and energetic — enjoys being around young children.

• Creative with food presentation and kid-friendly recipe ideas.

• Takes pride in keeping a clean, organised kitchen.

• Independent, reliable, and able to manage time across cooking and enrichment duties.

Job Type: Full-time

Benefits:

• Health & Dental benefits
• Food provided

Are you passionate about the food industry? We're located Bedok and we're seeking talented individuals to join our dynamic team. If you thrive in a fast-paced environment and are eager to contribute to our exciting culinary ventures, apply now!

Dynamic and Established Catering Company Seeking Chef De Partie (Western Section) - Supervisory Role

Responsibilities:

• Ability to Prepare High Quality Western Dishes
• Always Ensuring Quality Control as Well as Visually Appealing End-Products
• Responsible for Proper Storage, Labelling and ensure Compliance to FEFO of all Food Supplies to Prevent Unnecessary Spoilage and to Maintain Cost Control
• Responsible to Create Daily the Market List to Prepare Items to Be Purchased
• Ability to work independently as well as a team player
• Ensure compliance with Hygiene & Safety Regulations at all times
• Assisting in Other Areas of the Kitchen When Required
• Performs Other Tasks or Projects as Assigned By Chef and Management.

Requirements:

• Proven work experience as a Western Cook/Chef (3 years)
• Hands on experience with various Kitchen Equipment
• Ability to work in fast environment and delivering in timely manner
• Possess Positive Mindset and Have the Enthusiasm to Develop and Improve Your Skillset and Knowledge
• Multitasking and Organizational Ability

Job Info

• Attractive Renumeration commensurate with your experience and qualifications
• Work in a Pleasant Working Environment
• Work Location – Bedok Industrial Estate (take 17A from Bedok MRT – 2nd last stop)
• Performance Bonus and many more benefits

Please email updated resume to WhatsApp to 9857-9292 with:

1. Expected Renumeration

2. Earliest Availability

3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background, leadership experience, and a passion for heritage food.

Key Responsibilities

• Oversee the preparation of sauces, stocks, and base components to ensure consistent flavour profiles
• Monitor cooking temperatures, timings, and batch quality to maintain product standards throughout the day
• Coordinate production schedules to meet daily order requirements, catering demands, and outlet replenishment
• Conduct regular checks on equipment (steamers, stoves, ovens, etc.) to ensure they are functioning safely and efficiently
• Assist in implementing workflow improvements to enhance productivity and reduce bottlenecks in the kitchen
• Support the standardization of recipes and ensure all team members follow SOPs accurately
• Ensure smooth handover between shifts with proper documentation of production levels, issues, and outstanding tasks
• Assist in training staff on new machinery, tools, or updated cooking techniques as required
• Uphold strict hygiene, food safety, and cleanliness standards across the production area
• Take charge in the Sous Chef’s absence and lead the team to ensure smooth operations

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description:

• Ensure guest rooms and public areas are maintained in accordance with policies, standards and guidelines
• Inspect assigned areas regularly to ensure furnishing, facilities and equipment are cleaned and maintained
• Take charge of assigned areas and ensure housekeeping services are in line with the established standards
• Conduct random checks on service areas
• Ensure trolleys are replenished and properly parked at designated areas
• Perform Room Attendant assignments (i.e.. completion of rooms cleaning and allocation of extra duties)
• Ensure work orders and requests are carried out promptly and efficiently
• Investigate and follow up on feedback regarding housekeeping services

Job Requirements:

• O-Level or equivalent
• At least 2 years of supervisory experience in Hotel Housekeeping
• Proactive, meticulous and able to perform strenuous activities and handle heavy load

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensur appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g.reduce salt, remove dairy)
• Monito food stock and place orders
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g.grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

1.      Responsible to handle entire kitchen operations.

2.      Must be able to work on shift basis. 

3.      Must be Flexible with work timing and schedule and should not have any concern with working overtime.

4.      Must be able to work on fast hands for the preparation of multiples food packets for catering purpose in shorter tie period.

5.      Responsible to set the weekly menu for the restaurant

6.      Responsible to keep track of the available inventory and order in time beforehand

7.       Responsible to handle below staff and enhance their skills.

8.  Responsible for proper hygiene in and around the kitchen area

9.  Responsible to handle the entire cooking operations and take care of order delivery time and quick & accurate response to the orders

Job Description:

The Sous Chef will oversee daily hot food kitchen operations, ensuring consistent food quality, productivity, food safety, and team performance. This role requires strong leadership, hands-on cooking expertise, and the ability to manage kitchen staff, workflows, and standards in a fast-paced environment.

Key Responsibilities

• Lead and oversee daily hot food kitchen operations to ensure consistent quality, taste, and presentation in accordance with approved recipes and standards
• Supervise, guide, and motivate kitchen staff, ensuring proper task allocation, discipline, and high performance during daily operations
• Actively participate in hands-on cooking and production, especially during peak periods, to support operational efficiency
• Enforce strict compliance with food hygiene, safety, and sanitation standards in line with SFA and company requirements
• Monitor food preparation processes, portion control, and cooking methods to minimize wastage and control food costs
• Conduct daily checks on ingredient freshness, storage conditions, temperature control, and expiry dates
• Support inventory management including stock ordering, stock rotation (FIFO), and reporting of discrepancies or shortages
• Train and coach junior chefs and kitchen assistants to improve technical skills, productivity, and adherence to SOPs
• Assist in maintaining a clean, organized, and efficient kitchen environment while supporting audits, inspections, and continuous improvement initiatives

Qualities:

• At least 3-5 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description:
We are looking for a passionate and creative Marketing Executive to join our team. The ideal candidate will be responsible for developing and executing digital marketing strategies to increase our online presence, engage our audience, and drive sales growth. If you have a knack for storytelling, a keen eye for design, and a deep understanding of digital trends, we want you on our team!

Key Responsibilities:

• Develop, implement, and manage digital marketing campaigns across various channels, including social media, email, SEO, and paid advertising.
• Create engaging and relevant content for social media platforms, website, and email newsletters.
• Monitor and analyze the performance of digital marketing campaigns, providing insights and recommendations for improvement.
• Manage the company's social media accounts, including content creation, scheduling, and community engagement.
• Collaborate with the design team to create visually appealing graphics and videos.
• Conduct market research to identify trends and opportunities for growth.
• Stay updated with the latest digital marketing trends and best practices.
• Coordinate with external vendors and agencies as needed.

Requirements:

• Min Diploma in Marketing, Communications, or related field.
• At least 1 year of relevant experience in marketing.
• Proficient in using social media platforms (Facebook, Instagram, LinkedIn, etc.) and digital marketing tools
• Excellent written and verbal communication skills.
• Creative mindset with a strong attention to detail.
• Ability to work independently and as part of a team.
• Knowledge of graphic design software (Adobe Creative Suite, Canva) is a plus.

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description & Requirements

• Understand and comply to company’s
  policies and procedures
• Work closely with the managers to lead
  staff
• Ensure smooth operation of outlet
• Confídent in interacting with customers
• Provide recommendations and upsell to
  maximize proítability
• Maintain good hygiene and
  housekeeping
• Willing to learn and able to work under pressure
• Willing to work on Public Holidays and weekend

About Us

We are a growing plant-based food manufacturer and wholesaler in Singapore, passionate about making sustainable eating accessible and delicious. As we expand our digital presence, we are looking for a motivated individual to help us manage and grow our online sales channels.

Role Overview

This flexi-time role is perfect for someone who thrives in digital sales and social media management. You’ll be responsible for:

• Managing and optimizing sales through our website (Using Hostinger)

• Opening up and expanding web-based sales opportunities

• Running and growing our social media accounts

• Servicing existing customer accounts with care and professionalism

• Developing new business opportunities to expand our reach

What We Offer

• Flexible working hours (approx. 22 hours per week)

• Flexible arrangement with autonomy and independence

• Opportunity to contribute to a mission-driven, plant-based food business

Requirements

• Singapore Citizens or PR only

• Prior experience in e-commerce, digital sales, or social media management preferred

• Strong communication and customer service skills

• Self-driven, proactive, and able to work independently

• Passion for plant-based food and sustainability is a plus

You will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of
• core items (e.g., marinated meats, sauces, gravies, dressings).
• Develop, standardize, and continuously improve production recipes and processes to
• ensure consistency and quality across all outlets.
• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.
• Monitor inventory levels and coordinate with procurement for timely sourcing of
• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized
• menus aligned with the theme, dietary needs, and budget of each event.
• Develop seasonal, themed, and signature catering menus that reflect current food trends
• and client preferences.
• Conduct tasting sessions for clients and stakeholders as part of the menu approval
• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and
• timing meet high standards.
• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual
• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure
• clarity on responsibilities and timelines.
• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.
• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of
• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the
• central kitchen to event venues.
• Ensure proper storage and handling of food during transport, maintaining hygiene and
• temperature control standards.
• Prepare and maintain checklists for event readiness, including kitchen equipment,
• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.
• Monitor food and labor costs per event and analyze profitability and efficiency.
• Submit post-event reports outlining successes, challenges, and recommendations for
• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen
• assistants.
• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,
• ISO 22000).
• Maintain kitchen equipment and workspaces to meet operational and safety
• requirements.
• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5 years of progressive culinary experience, including leading large-scale kitchen and catering operations.
• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.
• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.
• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.
• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

Company Overview / Employee Value Proposition

HO LEE FOOD (S) PTE. LTD. We specialise in manufacturing of Otah, Spring Roll Vegetables.

Job Summary

You will perform data entry and administrative tasks to support purchasing invoice processing and compliance documentation. You will maintain company certification files and assist with factory inspections to ensure adherence to Halal and ISO standards.

Responsibilities

• Enter purchasing invoice data and update payment records accurately to support financial tracking
• Print customer invoices and product labels to ensure correct documentation and product identification
• Record and file customer orders accurately to maintain reliable order information
• Organize and file administrative documents to maintain orderly and accessible records
• Maintain and update the company’s Halal, ISO22000, and ISO45001 certification files and documentation to ensure compliance
• Verify purchasing invoices for compliance with the Halal System to uphold certification standards
• Conduct factory walkabouts during inspections after acquiring relevant knowledge and skills to support audit readiness
• Assist with invoice and payment processes to ensure timely and accurate financial transactions
• Complete assigned administrative and operational tasks to support team functions and maintain workflow

Preferred competencies and qualifications

• Basic accounting knowledge to assist with invoice and payment processes
• Good computer literacy to efficiently perform data entry and manage documents
• Attention to detail to ensure accuracy in data entry and compliance verification
• Careful and attentive work approach to maintain high-quality documentation and records

Other Information

• Working Days: 5 days per week, choice of off days if required
• Working Hours: 8:30am to 6pm
• Salary: $1900.00 monthly. Salary negotiable if choice of off day is on weekday.
• Skill allowance after passing the respective courses

On-the-job training provided; company arranges external training to equip employees with skills and knowledge for compliance and documentation maintenance

• Location: Bedok Food City

Roles & Responsibilities

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

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

**Open to S'poreans and PRs only**

• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.

• Responsible for providing excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers. This includes but is not limited to the following:

- Be proactive and vigilant in service.

- Interact with customers in a pleasant and calm manner.

- Greet all customers by name warmly, with an appropriate greeting.

- Keep updated on current menu (e.g. specialties, menu deviations, to be aware if running out of items, etc.)

- To attend and respond to the customers’ needs promptly and professionally.

- To collect and process payment and/or give to the cashier, return change or credit card to the customers.

• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.

5 days // 9am-6pm

Working Location:

(a). 352 Joo Chiat Raod, Singapore 427599

(b) 3015 Bedok North Street 5, #04-16/17,Shimei East Kitchen, Singapore 486350

Salary commencementdepends on experience

Responsibilities & Duties

AR functions - Post receipts to system, send monthly SOA to customers and follow up with outstanding payment.

AP functions - Manage payment processing of vendor invoices and prepare payment.

Petty cash expenses and reimbursement

Perform bank reconciliation

Prepare quarterly GST returns

Data entry and keeping all the documents filing up to date

Payroll

Monthly payroll processing, CPF submission

Requirements:

With Book keeping experience

Maintaining full sets of accountsusing TASBooks for audit

LCCI higher in Accounting or related field

Detail-oriented and well-organized

Able to meet deadlines independently

3–5 years of relevant experience