Total 7,586 F&B / Tourism / Hospitality job vacancies

SUMMARY OFRESPONSIBILITIES

• Preparation and cooking of varieties of Asian dishes.

• Exercise good cost and inventory management practices and controls.

• Good knowledge on different cooking methods, raw materials and culinary nutrition.

• Check goods receivable from suppliers and store them accordingly to hygiene and food safety standard.

• Ensure safe operations of all equipment and report any faulty equipment to superior

• Comply with hygiene and safety regulations.

• Ad-hoc duties assigned by Supervisor
  
  REQUIREMENTS

• Applicants with 1-2 years of relevant culinary experience are encouraged to apply.

• Ability to work in a team.

• Able to manage stress well.

OTHER DETAILS: Working site: kallang , 6days / week

Responsibilities:

• Wash dishes, cups, beer towers, utensils, and kitchen equipment promptly and hygienically.
• Assist with basic kitchen cleaning (floors, counters, sinks).
• Support chefs and kitchen staff with food preparation when required.
• Maintain cleanliness and organization in the kitchen area.
• Adhere to food safety and hygiene standards.
• Carry out additional duties as assigned

Requirements:

• No prior experience required; training will be provided.

• Ability to work in a fast-paced environment.

• Team player with a cooperative attitude.

• Physically fit to handle dishwashing and kitchen duties.

• No prior experience required; training will be provided.
• Weekend Night Shift — 5:00 PM to 1:00 AM / 2:00 AM (subject to operational need )

Management Trainee (Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Salad Bar Store Assistant

Join our team and be part of a fast-paced, customer-focused environment where fresh food and excellent service come together.

Key Responsibilities

* Prepare and assemble salads, sandwiches, wraps, and other menu items according to company standards.

* Serve customers in a friendly, professional, and efficient manner.

* Operate the point-of-sale (POS) system and handle cashiering duties accurately.

* Maintain cleanliness and hygiene standards across the store, including food preparation areas, dining areas, and equipment.

* Replenish ingredients, packaging, and supplies to ensure smooth daily operations.

* Follow food safety and sanitation procedures at all times.

* Assist with opening and closing duties, stock checks, and general store operations.

* Work closely with team members to deliver a positive customer experience.

What We’re Looking For

* Positive attitude and strong customer service skills.

* Reliable, responsible, and able to work in a team environment.

* Ability to work in a fast-paced setting.

* Prior food and beverage experience is an advantage, but training will be provided.

Benefits

* Fixed and predictable work schedule.

* Complimentary duty meals.

* Medical benefits.

* Career growth and development opportunities.

* Friendly and supportive work environment.

Location: Food Lab

Employment Type: Full-time

Responsibilities

• 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

Requirements and skills

• Proven experience as chef
• 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
• Able to work on weekend and public holiday

Job Summary:

We are seeking a freight executive that coordinates international shipments, manages documentation (bills of lading, invoices), and liaises with carriers, customs agents, and clients to ensure timely delivery. Key duties include booking cargo, monitoring transit, updating customers, and resolving operational issues. Requires strong communication, attention to detail, and logistics coordination skills.

Key Responsibilities:

1. Shipment Coordination: Manage daily logistics, booking cargo, and scheduling transport for air or sea freight.
2. Documentation Management: Prepare, verify, and process shipping documents (e.g., Bills of Lading, packing lists, invoices) and ensure customs compliance.
3. Customer Service: Proactively track shipments and provide regular updates to clients, ensuring high satisfaction.
4. Stakeholder Liaison: Coordinate with transporters, port authorities, shipping lines, and airlines for smooth operational flow.
5. Support & Troubleshooting: Assist direct supervisor / manager with operational tasks and resolve logistical issues to avoid delays

Requirements:

• Education: GCE 'O' Level, ITE, or a Diploma in Logistics/Supply Chain.
• Experience: Minimum 3 years of experience in freight forwarding required.
• Skills: Proficiency in MS Office and high attention to detail.
• Competencies: Ability to work in a fast-paced environment and handle high-pressure situation

A cashier

processes sales transactions, handles payments, and delivers excellent customer service

. They operate cash registers, balance tills, and resolve customer inquiries. Acting as the face of the business, cashiers ensure an accurate, efficient checkout experience while maintaining a clean, organized workspace.

Operations Management - Master the ability to efficiently manage all day-to-day operations of the bistro, including staffing, inventory, customer service, and facility maintenance.

Financial Acumen - Develop strong financial management skills, including budgeting, cost control, and analyzing financial reports to ensure profitability and sustainability.

Leadership and Team Management - Learn to lead and inspire a diverse team, providing guidance, motivation, and performance management to create a positive work environment.

Customer Experience Enhancement - Focus on enhancing customer satisfaction by understanding their preferences, addressing feedback, and consistently delivering exceptional service.

Marketing and Promotion - Acquire skills in creating and executing marketing strategies, promotions, and events to attract and retain patrons and increase the bistro's visibility.

Problem Solving and Decision Making - Hone your ability to make informed decisions quickly, resolve challenges that arise, and adapt to dynamic situations in the fast-paced bistro environment.

Job Purpose:

Incumbent is responsible for ensuring smooth running of Front of House operations, and delivering excellent customer service. The incumbent shall supervise staff working the floor, assigning their work stations, and resolving work-related issues

Main Duties:

• Maintain smooth running of Front of House operation, and deliver positive dining experience for customers.
• Stand-in on any Front of House duties as and when required.
• Attend to customer complaints and provide resolution.
• Obtain and review customer feedback to ensure customer satisfaction.
• Promote sales and be familiar with menus and promotions.
• Maintain service standards and code of conduct among Service Crew.
• Assign work station and duties to Service Crew during peak period.
• Ordering of bakery stock and dry stock.
• Serve as manager on duty in the absence of managers.
• Perform any other duties and responsibilities as assigned by the Managers.

Requirements:

• Minimum 2 years of relevant experience in service or F&B industry.
• Possess a positive learning attitude and good communication skills.
• Able to work independently, and in a team.

Job Description:

• Prepare high quality Chinese food, with emphasis on Bak Kut Teh.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations to ensure smooth daily functions, excellent customer service, profitability, and compliance with health and safety regulations. The role involves managing staff, monitoring performance, controlling costs, and ensuring that both front-of-house and back-of-house operations meet the company’s quality standards.

KEY RESPONSIBILITIES:

Oversee the daily operations of the restaurant, including service, kitchen, and bar areas.

Manage staff scheduling, training, and performance to ensure efficient operations.

Maintain high standards of food quality, service, hygiene, and customer satisfaction.

Monitor inventory levels and coordinate procurement of food, beverages, and supplies.

Ensure compliance with SFA, NEA, and Liquor Licensing regulations.

Handle guest inquiries, feedback, and complaints professionally and effectively.

Implement marketing strategies and promotional activities to drive sales and customer engagement.

Monitor financial performance, control operational costs, and prepare sales and expense reports.

Conduct regular briefings and meetings with staff to ensure alignment on service standards.

Supervise cleanliness, maintenance, and safety within the restaurant premises.

Liaise with vendors, suppliers, and contractors to support restaurant operations.

Ensure compliance with Workplace Safety and Health (WSH) and other relevant statutory requirements.

JOB REQUIREMENTS:

Diploma or Degree in Hospitality Management, Food & Beverage Management, or Business Administration.

Minimum 3–5 years of management experience in F&B or hospitality operations.

Strong leadership and communication skills with the ability to motivate and manage diverse teams.

Good understanding of restaurant operations, food hygiene, and service standards.

Proficient in Microsoft Office and POS systems; knowledge of inventory management preferred.

WSQ Food Hygiene Certificate is mandatory.

Familiar with SFA, Liquor Licensing, and WSH regulations in Singapore.

Strong analytical and organizational skills with attention to detail.

Class 3 Driving Licence (advantage).

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co shop

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least one year working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, personal care

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

EA reg no R1550906

Salary: SGD 3,000 – SGD 3,180 per month

Location: Pandan Loop

Employment Type: Full-Time

Job Responsibilities:

• Prepare pastries, fillings, sauces, and other ingredients according to production requirements.
• Ensure product quality and adhere to FIFO, storage, and labelling procedures.
• Maintain cleanliness, hygiene, and food safety standards in the kitchen.
• Support daily production operations and product development activities.

Job Requirements:

• Experience in a central kitchen or high-volume food production environment is preferred.
• Familiarity with hot kitchen or cold kitchen operations.
• Able to work independently and complete assigned tasks efficiently.
• Good teamwork, communication, and time management skills.

Benefits:

• Stable work environment
• Career development opportunities
• Uniform provided
• Staff discounts

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”). e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to RMA Group’s PDPA and e2i’s PDPA

Job Description:

• Prepare high quality Chinese or Western food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Join us as a Food & Beverage Captain in Hotel Indigo Singapore Katong where you will be based at our Baba Chews Restaurent. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

Financial returns:

• Guests are conversed with in relation to the food and beverage products

People:

• Communicates to his / her superior any difficulties, guest comments and other relevant information 

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings, other meetings and training sessions as scheduled

Guest experience:

• Have a complete knowledge of all food and beverage menu items available to Room Service and pool side.

• Have a good knowledge of wine and wine pairings.

• Greet Guests appropriately and provide service upon items ordered promptly.

• Occasionally take room service orders by telephones and by the in room ordering guest Apps / other devices. 

• Collect orders from the kitchen, ensure they have been prepared and presented correctly.

• Read and retain all pertinent information regarding daily promotions, food and beverage specials.

• May check back with guest to ensure they are enjoying their meal, and determine if they have any other needs.

• Check storage areas for proper supplies, organization, and cleanliness.

• Must be able to anticipate guest or operational needs.

• Ensure room service equipment's are functioning properly, report any problems to the Room Service Manager.

• Maintain high standards of personal grooming, which includes wearing the proper uniform and name tag at all times.

• Perform any other duties as assigned by the Food and Beverage Operation Manager.

Qualifications and requirements

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 1 year of related experience or an equivalent combination of education and experience. 

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Meal Allowance

• Birthday Off

• Medical Benefits

• Dental Benefits

• Insurance Coverage

• 25-50% F&B Discount at restaurants within IHG Singapore Hotels

• Special Employee Rate at all IHG Hotels worldwide

• Room to Grow Opportunities
  

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 7000 hotels in over 100 countries around the world.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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.