Total 166 F&B / Tourism / Hospitality job vacancies in D26 Upper Thomson, Springleaf

SF Group – Singapore Regional Treasury Center

SF Group is a leading integrated logistics and supply chain service provider in Chinaand across Asia, with businesses spanning express logistics, supply chain solutions,aviation logistics, international services and technology-enabled platforms. The Group’sservice network covers major markets across Asia, Europe and the Americas.The Singapore Treasury Center serves as SF Group’s overseas treasury platform,providing funding support to the Group’s overseas subsidiaries and supporting theGroup’s internationalization strategy and global business expansion.

Responsibilities

1. Build short-term forecasts for overseas cash pools to safeguard liquidity at the global treasury center.

2. Oversee funding needs of overseas subsidiaries; orchestrate transfers and allocations per their cash plans.

3. Devise differentiated cash-management strategies for each subsidiary, ensuring smooth settlement and higher capital effiffifficiency.

4. Execute treasury investments for the overseas center to generate yield.

5. Strengthen cash-management infrastructure through policies, processes, and systemenhancements.6. Interface with partner banks, maintain strong relationships, and integrate the latest cash-management products and services into daily operations.7. Provide tailored cash-management solutions in response to subsidiary requirements.8. Complete ad-hoc tasks assigned by management.

Requirements

1. Bachelor’s degree or above.

2. 3+ years of cash-management experience;

3. prior experience in international treasury of large multinational groups preferred;

4. Good command of English for internal and external communication (e.g. banks, stakeholders).

Role Overview:

We are seeking a proactive and results-driven Business Development Executive to assist the Business Development Manager to drive revenue growth for our event venue and catering services. You will assist BDM on securing new corporate clients and strategic partnerships to maximise venue rentals and expand our catering market share.

Key Responsibilities:

• Drive Venue & Catering Revenue: Actively prospect, pitch, and close deals with corporate clients (HR, event planners, training departments) for venue rentals (seminars, conferences, dinners) and catering contracts (daily lunches, events and weddings).
• Develop Strategic Partnerships: Forge and maintain long-term agreements with event management companies, MNCs, and schools for recurring business. Explore bulk supply opportunities to other food outlets.
• Create Compelling Offers: Develop and promote tiered venue rental packages and tailored catering menus for corporate functions and festive seasons.
• Manage Sales Pipeline: Use a CRM to track leads, manage client relationships, and forecast revenue. Set and achieve clear KPIs for all business segments.
• Enhance Online Reputation: Implement a system to generate positive Google reviews after events and monitor online feedback.

Qualifications & Experience:

• 1+ years in B2B sales or business development, preferably in hospitality, events, or catering.
• Strong existing network with corporate decision-makers is a strong advantage.
• Prepare and deliver proposals, quotations, and presentations to potential clients
• Proficiency in CRM software (Gohighlevel) and data analysis to inform strategy.
• Excellent communication, negotiation, and presentation skills.

We Offer:

• Competitive base salary + uncapped commission.
• Key role in growing an established brand.
• Dynamic and supportive work environment.

Job Description / 职位描述:To prepare daily healthy breakfast, lunch and snacks for preschool children. You are also responsible for keeping the kitchen clean and hygienic at all times.为学前托儿所的孩子们准备每日健康的早餐、午餐和点心。您也需要确保厨房始终保持清洁卫生。

Working Hours / 工作时间: 8:00 AM – 3:00 PM，星期一至星期五

What You Will Do / 工作内容

• Prepare nutritious daily breakfast, lunch, and snacks following HPB dietary guidelines.按照HPB（保健促进局）饮食指南，准备每日营养早餐、午餐和点心。
• Cater to food allergies, dietary restrictions, and cultural/religious requirements.照顾食物过敏、饮食限制及文化/宗教需求。
• Plan and maintain rotating weekly menus with variety and seasonal ingredients.规划并维护每周轮换菜单，确保菜色多样化并使用时令食材。
• Manage food inventory, ordering, and proper storage of ingredients.管理食材库存、订购及妥善储存。
• Clean and maintain the kitchen, cooking equipment, and dining areas daily.每日清洁和维护厨房、烹饪设备及用餐区域。
• Ensure kitchen cleanliness meets NEA food hygiene and safety standards at all times.确保厨房清洁始终符合NEA（国家环境局）食品卫生与安全标准。

What We Look For / 我们期望的特质

• Warm, patient, and energetic — enjoys being around young children.亲切、有耐心、充满活力——喜欢与幼儿相处。
• Takes pride in keeping a clean, organised kitchen.以保持厨房整洁有序为荣。
• Independent, reliable, and able to manage time effectively.独立、可靠，善于有效管理时间。

Benefits / 福利:

• Health & Dental benefits / 医疗与牙科福利
• Food provided / 提供膳食

Job Summary

Supervise daily restaurant operations to deliver efficient customer service. Lead and train staff, maintain service and hygiene standards, manage stock and coordination with kitchen, and ensure compliance with policies and safety regulations.

Responsibilities

• Supervise daily restaurant or food outlet operations to ensure smooth functioning
• Lead and coordinate service staff to deliver efficient and timely customer service
• Assign duties, prepare work schedules, and monitor staff attendance and performance for operational effectiveness
• Maintain food and beverage service standards consistently to enhance customer satisfaction
• Respond professionally to customer enquiries, feedback, and complaints to resolve issues promptly
• Train new staff on service procedures, hygiene standards, and workplace conduct to uphold quality and safety
• Inspect table setup, cleanliness, and dining area presentation to ensure a welcoming environment
• Monitor stock levels of beverages, supplies, and service items and report replenishment needs to maintain inventory
• Coordinate with kitchen staff to ensure timely and accurate order service for seamless operations
• Enforce compliance with company policies, hygiene requirements, and safety regulations to maintain standards
• Support cashiering, order taking, and floor service duties as needed to assist team operations
• Perform additional duties as assigned by the employer to support business needs

Preferred competencies and qualifications

• Basic knowledge of food hygiene and service standards

Job Title: Production Worker (Full-Time / Part-Time)

Location: Bedok , Singapore

We are a growing food manufacturing company based in Bedok, committed to delivering safe, high-quality products. Join our team and be part of a supportive, fast-paced environment.

Responsibilities

• Operate production line

• Assist in packing, labeling, and quality checks

• Maintain cleanliness and hygiene in the work area

• Follow food safety and workplace safety guidelines

• Support ad-hoc tasks as required by supervisors

Requirements

• No prior experience required; training provided

• WSQ Food Hygiene certification preferred

• Physically fit and able to work in a fast-paced environment

• Team player with a positive attitude

• Able to commit to work on weekends (if needed)

Employment Details

• Type: Full-Time or Part-Time

• Salary: Competitive hourly/daily rates. We are looking for full-time.

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 with colleagues. 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

• Prepare and cook a variety of dishes daily for mixed rice display, ensuring consistent quality and taste
• Execute stir-frying and cooking techniques to produce large quantities of dishes efficiently
• Plan daily menus to meet peak customer demand and adjust quantities accordingly
• Monitor and maintain food quality, taste, texture, and presentation to meet company standards
• Maintain high standards of kitchen hygiene, including cleaning work areas and cooking utensils regularly
• Manage food inventory by checking ingredient freshness, ordering supplies timely
• Coordinate with assistants or helpers to set up and operate the food stall smoothly
• Stand for extended periods and work early morning shifts as required

Required competencies and certifications

• Valid food hygiene certificate
• Minimum 1-2 years of cooking experience in economic rice/mixed rice stalls or similar food preparation environments
• Strong stir-fry cooking skills and ability to manage high-volume food production
• Physical stamina to stand for long periods and work early morning shifts

Preferred competencies and qualifications

• Ability to work independently with a strong sense of responsibility
• Teamwork skills to collaborate effectively in a fast-paced environment

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

Duties andResponsibilities

·        Settingup, cleaning, and organizing work stations

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

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

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

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

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

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

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

Dutiesand Responsibilities

·        Settingup, cleaning, and organizing work stations

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

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

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

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

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

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

Company Overview

We are a growing food manufacturing company specialising in traditional Southeast Asian kueh, supplying to retail outlets, catering services, and corporate clients across Singapore. We are committed to preserving authentic recipes while maintaining high production standards.

Job Description

The Traditional Kueh Chef will be responsible for preparing and producing a variety of traditional kueh in a central kitchen environment,ensuring consistency, quality, and food safety standards.

Key Responsibilities

Prepare and produce a wide range of traditional kueh (e.g.kueh lapis, ondeh-ondeh, kueh talam, ang ku kueh)

Ensure consistency in taste, texture, and presentation

Follow standardized recipes and production schedules

Operate kitchen equipment safely and efficiently

Maintain cleanliness and hygiene in compliance with foodsafety standards (e.g. SFA requirements)

Monitor ingredient quality and stock levels

Assist in new product development and recipe improvement

Work closely with the production team to meet daily outputtargets

Requirements

Minimum 3–5 years of experience in traditional kueh production

Strong knowledge of local kueh-making techniques and ingredients

Experience in central kitchen or high-volume production preferred

Ability to work early shifts (start at 3AM), weekends, and public holidays

Ability to work at Hot Kitchen Environment

Good team player with a positive working attitude

Basic understanding of food hygiene and safety practices

Salary Range

SGD $4,500 – $4,800 per month

(Salary will be commensurate with experience and skills)

Working Hours

6 days work week

Start work at 3AM required

Location

Central Kitchen (Singapore)

Job Title: F&B Supervisor

Company: Extremers Adventure Pte Ltd, operating under the brand georges®

Location:

- georges @ Waterfront (Bedok) - #01-04, 900 Bedok North Road, HOMETEAMNS Bedok Reservoir, Singapore 479994

About the Role

As an F&B Supervisor at georges®, you will oversee daily operations at Bedok outlet, to ensure seamless service, high-quality food and beverage standards, and a positive guest experience. Address customer feedback promptly, maintaining georges® reputation for exceptional hospitality.This role involves motivation of team members to provide top-notch service, conducting regular performance reviews and ensuring adherence to georges® brand values. Schedule staff effectively to meet operational needs and maintain an enjoyable work environment.

Key Responsibilities

- Oversee day-to-day operations, ensuring efficient service and smooth workflow.

- Maintain a high standard of customer service, addressing guest feedback promptly to ensure a positive experience.

- Supervise, train, and motivate staff to deliver excellent service and uphold georges® brand values.

- Conduct regular performance reviews, team meetings, and training sessions.

- Plan staff schedules, ensuring optimal staffing levels for peak periods.

- Monitor and manage outlet budgets, control costs, and drive profitability.

- Conduct regular inventory checks, coordinate with suppliers, and manage orders to maintain stock levels and oversee inventory to ensure profitability and stock availability.

Qualifications

- Minimum of 2 years of experience in F&B or hospitality, with at least 1 year in a supervisory role.

- Strong leadership skills with a passion for customer service and team development.

- Excellent communication skills.

Be a part of a team that values quality service, meaningful connections, and environmental responsibility. Join georges® to help create memorable experiences for guests and foster a sustainable environment for all.

Responsibilities

1. Event Planning & Coordination

• Plan, organize, and execute events (corporate functions, institutional catering, internal events)
• Liaise with clients to understand requirements, objectives, and expectations
• Prepare event proposals, timelines, and detailed execution plans
• Coordinate end-to-end event logistics from setup to teardown

2. Client Management

• Serve as the main point of contact for clients before, during, and after events
• Provide professional advice on menu selection, setup, and event flow
• Ensure high level of customer satisfaction and handle feedback or complaints promptly

3. Operations & Logistics Coordination

• Work closely with kitchen, logistics, and operations teams to ensure smooth execution
• Coordinate manpower deployment, delivery schedules, and on-site setup
• Ensure all equipment, food, and materials are prepared and delivered on time

4. On-Site Event Execution

• Oversee on-site event setup and ensure alignment with client expectations
• Troubleshoot operational issues in real-time and ensure minimal disruption
• Ensure service standards, hygiene, and presentation are maintained

5. Vendor & Stakeholder Coordination

• Liaise with external vendors (e.g. equipment rental, décor, transport)
• Ensure vendors meet service standards, timelines, and cost expectations
• Manage procurement requests related to events

6. Documentation & Reporting

• Prepare quotations, event orders, and post-event reports
• Track event budgets, costs, and profitability
• Maintain proper documentation and records for all events

Requirements

• Diploma / Degree in Hospitality, Events Management, Business, or related field
• Minimum 2–4 years of experience in event planning, catering, or F&B operations
• Strong organizational and project management skills
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced, operational environment
• Hands-on and willing to be on-site for event execution (including weekends/public holidays if required)
• Strong problem-solving skills and ability to handle last-minute changes
• Proficient in Microsoft Office (Excel, PowerPoint, Word)

This role is responsible for the overall management and leadership of the kitchen. This includes menu execution, kitchen operations, cost control, staff supervision, food quality, and adherence to hygiene and safety standards. The role ensures that the culinary concept and standards of the establishment are consistently delivered and continuously improved.

     Operational Management

·       Oversee daily kitchen operations to ensure smooth preparation and service.

·       Ensure food quality, taste, texture, and presentation meet established standards.

·       Plan and coordinate production schedules and mise-en-place requirements.

·       Manage workflows during service to maintain efficiency and timely service delivery.

     Menu Planning & Culinary Development

·       Develop, refine, and standardize menus in line with restaurant concept and customer expectations.

·       Create new dishes, seasonal menus, specials, and event menus as required.

·       Conduct tasting sessions and ensure recipe documentation is accurate and updated.

·       Balance culinary creativity with cost considerations and operational feasibility.

     Cost Control & Inventory Management

·       Monitor food cost, portioning, wastage, and yield to achieve cost targets.

·       Review and approve ingredient orders and supplier deliveries.

·       Ensure proper inventory control, storage practices, and stock rotation.

·       Work with procurement on supplier evaluation and product sourcing.

      People Management & Leadership

·       Lead, supervise, coach, and mentor kitchen staff across all levels.

·       Conduct training to improve skills, consistency, and productivity.

·       Participate in recruitment, performance reviews, and workforce planning.

·       Uphold discipline and professional kitchen conduct in accordance with company policies.

      Hygiene, Food Safety & Workplace Safety

·       Ensure compliance with SFA/NEA regulations and internal hygiene standards.

·       Maintain the cleanliness of the kitchen environment and equipment.

·       Ensure that proper sanitation, temperature control, allergen awareness, and food handling practices are strictly followed.

·       Address equipment faults and hazards promptly.

·       Perform any ad-hoc duties assigned by your superior.

Job Summary

The Finance Manager will oversee the full spectrum of financial management for Singapore operations, including financial reporting, compliance, budgeting, and business partnering. This role supports management decision-making, ensures regulatory compliance, and strengthens financial governance.

Key Responsibilities

1. Financial Reporting & Compliance

• Oversee full set of accounts and ensure timely and accurate financial reporting in accordance with Singapore Financial Reporting Standards (SFRS) and company policies
• Ensure compliance with Inland Revenue Authority of Singapore requirements, including GST and corporate tax
• Manage statutory reporting, audit coordination, and ensure audit readiness
• Establish and enhance internal controls, financial policies, and governance frameworks

2. Budgeting & Financial Planning

• Lead annual budgeting and periodic forecasting processes
• Conduct variance analysis and provide actionable insights to management
• Support financial planning and business performance analysis

3. Business Partnering

• Partner with operations and business teams to provide financial insights and cost optimisation recommendations
• Support key projects and business initiatives with financial evaluation
• Monitor financial performance and proactively identify risks and opportunities

4. Treasury & Cash Flow Management

• Manage cash flow, funding requirements, and banking relationships
• Perform cash forecasting and fund planning
• Ensure proper controls over payments and financial risks

5. AR/AP & Settlement Management

• Oversee accounts receivable and payable processes
• Strengthen credit control and collection processes
• Ensure reconciliation accuracy and settlement efficiency

6. Tax & Risk Management

• Ensure compliance with local tax regulations and manage tax risks
• Liaise with external tax advisors where required
• Monitor financial and operational risks and implement mitigation measures

7. Team Management

• Lead and develop the finance team, including capability building and succession planning
• Drive continuous improvement in finance processes and systems

Job Requirements

• Bachelor’s degree in Accounting, Finance, or related disciplines
• Professional qualification such as ACCA, CA (Singapore), or equivalent preferred
• Minimum 6–8 years of relevant experience, with supervisory or team management exposure
• Familiar with Singapore financial reporting standards and tax regulations (e.g. IRAS requirements), with hands-on experience in statutory reporting, audit coordination, and compliance management
• Strong experience in financial analysis, cost management, settlement, taxation, and risk control
• Experience in logistics, supply chain, or large corporate environments is an advantage
• Familiarity with Southeast Asia financial operations is a plus
• Effective communication skills in English to support day-to-day business operations
  
  working location : CBD

Clean and sanitize assigned guest rooms, including bathrooms, bedrooms, and common areas, ensuring they are maintained to the highest standards of cleanliness and hygiene. 

Strip beds, change linens, and make beds in accordance with established hotel standards. 

Replenish amenities such as toiletries, towels, and linens in guest rooms. 

Vacuum carpets, sweep and mop floors, and dust surfaces to maintain a clean and tidy appearance. 

Empty trash and replace garbage bags in guest rooms and common areas. 

Report any maintenance issues, damages, or equipment malfunctions to the housekeeping supervisor. 

Maintain stock of cleaning supplies and inform the housekeeping supervisor when supplies need replenishing. 

Assist with laundry duties, including sorting, folding, and ironing linens if needed, towels, and other hotel textiles. 

Follow all safety protocols and procedures to ensure a safe working environment for both yourself and your guests. 

Respond to guest inquiries and requests in a courteous and timely manner, providing exceptional customer service. 

Manage all guests' requests and complaints and resolve the issues promptly and feedback to the team when necessary. 

Assists with housekeeping operation when required and works closely with the Sales team and Operation to address the complaints or problems. 

Ensure all guests are attended to in the building for their queries and concerns.