Total 7,567 F&B / Tourism / Hospitality job vacancies

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Cook Requirements:

• food handling certification is preferred.
• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Cook.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills

• 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.
• 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.
• Willingness to work night shift and split shift.
• Willingness to work extra hours or weekend if needed.

The general duties and responsibilities of an accountant job are: 

• Prepare reports and tax returns. 
• Spending and budget monitoring. 
• Audit and analysis of financial results. 
• Financial forecasting and risk analysis. 
• Consulting to reduce costs and increase profits. 
• Compilation and presentation of financial and budget reports. 
• To ensure that financial statements and records comply with laws and regulations. 
• To keep books and systems up to date.

Responsibilities:

• Plan and execute Asian/Chinese cuisine for central kitchen and banquet events
• Manage food production efficiently with strong cost and hygiene control
• Develop and update menus based on quality, seasonality, and availability
• Maintain and improve food quality, presentation, and kitchen standards
• Supervise kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Support events, tastings, and other assigned duties
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organized and self-motivated
• Strong communication, teamwork, and positive attitude

Whatsapp 91834574 for more information

$ 2750 - $ 3200
5.5 days or 6 days, Weekly 44 hours (Shift Work)
Location : Bedok / Sixth Avenue

Job Description

• Responsible for day-to-day operation with focus on sales management, customer satisfaction, operating expenses and shop’s profitability
• Foster good working relationship and communication between front and back of house
• Be an amazing example of service, leading the team to ensure excellent guest experience through warm and genuine service while maintaining a fun and relaxed working environment
• Supervise and train the team in accordance to the company’s DNA
• Enforce and ensure compliance to Company SOPs, governmental regulations, food safety and hygiene standards within the store
• Any other ad-hoc duties base on operational needs
   

Job Requirements

• Preferably Diploma in Hospitality or related fields
• Preferably 2 years’ managerial experience in F & B – cafes / restaurants / similar capacity
• Able to work on weekends / public holidays

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description & Requirements:

The Unit Chef is the culinary heart of the operation, responsible for the full spectrum of food production across Chinese, Western/International, No Pork No Lard, noodle, and salad bar stations. Drawing on the precision of hotel-grade execution and the creativity of a premium restaurant kitchen, the Unit Chef sets the culinary direction, manages kitchen teams, controls costs, and ensures every dish reflects quality, authenticity, and consistency.

Lead, develop, and manage all BOH culinary staff across all stations and shifts

Design and review menus across Chinese, Western/International/Pizza, No Pork No Lard Menus, Noodle, and Salad Bar cuisines

Ensure consistent preparation standards, portion control, and presentation for all menu items

Develop standardised recipes (SOPs) and train Chef de Partie and line cooks to execute them accurately

Control food costs, wastage, and raw material usage; conduct monthly stock takes

Manage kitchen scheduling, staff deployment, and productivity across all stations

Source and qualify new ingredients, evaluate suppliers, and participate in tasting panels

Maintain the highest standards of kitchen hygiene, safety, and HACCP compliance

Lead new menu launches, themed promotions, and seasonal food events

Collaborate with the Food Safety Officer on HACCP compliance and corrective actions

Support corporate events, VIP dining, and special catered functions as required

Act as the BOH representative in client meetings and food quality reviews

Requirements:

Minimum 8–10 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Chef role

Proven expertise in Chinese cuisine is essential; strong competency in Western/International cooking required

Experience managing multi-station, high-volume kitchens (500+ covers per service) in hotels, premium corporate dining, or established restaurant groups

Formal culinary training (SHATEC, SICA, or equivalent international culinary school) preferred

Strong leadership skills: able to coach, motivate, and develop a diverse kitchen brigade

Familiar with Muslim dietary requirements and No Pork No Lard kitchen protocols

Commercial acumen: food cost management, supplier negotiations, stock control

Registered Food Hygiene Officer (FHO) or willing to obtain; strong HACCP knowledge

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work in the Headquarters overseeing 25 hotels in Singapore
• 5 days’ work week
• Attractive incentive and bonus

Job Responsibilities:

• Daily management of hotel rates & inventory on various online travel agents, wholesalers & hotel’s website
• Assist in setting up promotional offer and package with the hotel partners;
• Review and ensure property information such as hotels and facilities’ description and photos are up to date and reflected accurately on all online sales channels
• Answer enquiries pertaining to hotel's room rates, inventory, etc.
• Maintain accurate pricing rates and inventory allotments in all related revenue management systems
• Any other ad-hoc duties assigned

Job Requirements:

• Proficient in basic computer knowledge and MS Office Excel
• Knowledge/Hands-on experience in Property Management System, Channel Management system, Revenue Management System
• Strong interpersonal and communication skills
• Team player and meticulous

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

Location: East, Marine Parade

Working Hours: 5:00 AM – 3:00 PM (Morning Transport reimbursed)

About Us:

Join a dynamic team serving delicious fried snacks where you’ll play a key role in delivering freshly fried treats to our customers.

Key Responsibilities:

• Fry snacks provided by the central kitchen, ensuring they are cooked to perfection and safe to eat.
• Assist with daily stall operations and maintain cleanliness and hygiene.
• Support the team in general kitchen tasks as needed.

Requirements:

• Prior experience in cooking/frying (must involve actual frying, not just ingredient prep).
• Immediate availability to start.

Salary & Benefits:

• Attractive salary
• Stable working hours and supportive team environment.
• Opportunity to gain hands-on experience in a growing F&B concept.

Apply Today!

Kickstart your F&B career with us!

Send your resume in MS Word format to: Vanessa.chua@crew.sg

Please include your availability, notice period, andexpected salary.

* Only shortlisted candidates will be notified.

Vanessa Chua Peng Teng (R25158315)

HRnet Ventures Pte Ltd - CREW by HRnet

E.A. 24C2435

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for Demi Chefs to join our team!

Job Description

• Review menu and prepare your workstation.
• Organize and check ingredients and supplies.
• Cook food according to recipes and station standards.
• Assist in plating and presentation of dishes.
• Clean and maintain your workstation and equipment.
• Communicate and coordinate with kitchen team and supervisors.

Job Requirements

• Culinary diploma or equivalent experience.
• Basic knowledge of cooking techniques and kitchen equipment.

Job Description & Requirements

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job Description & Requirements

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Proven experience as cook
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Roles & 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.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed

Roles & Responsibilities

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.