Total 2,155 F&B / Tourism / Hospitality job vacancies

Food preparation: Chop, slice, and prepareingredients according to recipes.

Cooking meals: Execute menu items using variouscooking methods (grilling, frying, baking, etc.).

Quality control: Taste and check food to ensureproper seasoning and doneness.

Sanitation: Clean and disinfect workstations,utensils, and equipment.

Food presentation: Garnish and plate dishes to meetcompany standards.

Inventory management: Monitor supplies, store foodproperly, and reorder stock when needed.

Collaboration: Work with chefs and other cooks toensure timely service.

Shift duties:: Handle opening/closing tasks such asorganizing stations and cleaning.

Skills:

Cooking techniques: Knowledge of grilling, sautéing, baking, and frying.

Food safety: Understanding of hygiene standards;certifications like ServSafe are preferred.

Teamwork: Ability to collaborate with kitchen staff.

Time management: Handle multiple orders efficiently.

Physical stamina: Ability to stand for long hours andwork in hot environments.

Communication: Clear interaction with colleagues andsometimes customers

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
• Report to Head Chef /Sous Chef on all staff and operation matters
• To constantly be physically involved in all phases of the daily operation requirements
• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meeting.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Update menu recipe cards and menu planning for promotion.
• Monitor staff schedules, transfers, overtime, annual and statutory holiday
• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
• Adheres to rules and regulations set by the higher Management.
• Ensure that adequate stock is always maintained in the relevant station.
• Adheres to rules and regulations set by the Management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Responsibilities

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations

Qualifications & Requirements

• Bachelor's Degree in Hospitality / Retail Management or any related field
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 1 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented

GOODWOOD PARK HOTEL

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Restaurant Manager, your job responsibilities include, but not limited to:-

Responsibilities

• Assists in recruiting, training, motivating, coaching, directing and supervising the work of the employees in the restaurant/bar and banquet operations.

• Assists in developing and implementing all training programmes on a continual basis to ensure a high degree of professionalism within the staff.

• Ensures that the service standards are maintained while operating within budgeted labour cost guidelines. Food and beverage cost control is also important, preventing any wastage and over-ordering.

• Ensures proper care, security and maintenance of hotel equipment.

• Supervises the storage and operational area, ensuring that all restaurants, bars and function rooms are clean and tidy at all times.

• Attends all briefings and meetings in the absence of the Restaurant Manager and disseminates the information to staff.

• Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.

• Attends to guests’ complaints, problems or situations promptly to the satisfaction of the guests.

• Assists service staff at peak periods when possible. Must also be well-versed with F&B operations hours.

• Plans staff duty roster and conducts briefing regularly.

• Monitors and controls crowd when busy, always be on alert and stay vigilant on suspicious/strange findings.

• Performs any other duties as may be assigned from time to time by the management.

Requirements

• GCE 'O' Levels or equivalent

• 3 years of F&B experience

• Ability to work in a fast-paced environment

For more information, please visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.
• Willing to work in weekends and public holidays
• Willing to work long hours

Chef Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

1. Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through responsible management of the operations and its financial performance.

3. Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.

4. Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.

5. Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.

Basic Functions:

1. To ensure guest receive the highest possible level of service.

2. Ensure the cleanliness and presentation of the restaurant at all times.

3. Training of subordinates on the job.

4. Handling of complaints and proper service recovery

5. Minimizing and controlling cost through efficiency and productivity.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.

• Work towards achieving Sales targets with the team

• Keeping track on the daily sales collection and ensure it is being bank-in accordingly

• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.

• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.

• Conduct daily staff briefing and share information.

• Coach and motivate the team to maintain high morale.

• Maintians staff motivation levels

• Take an active role in the day-to-day training and development of the team

• Plan weekly duty roster and assign staff for daily operations.

• Check tasks assigned are completed as per standards.

• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up

• Check to confirm daily tasks are completed

• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.

• Check all equipment are maintained and in good working order.

• Oversee the smooth running of the operations to ensuring operation efficiency

• Ensure all areas of the restaurant remain clean and free of clutter.

• Coordinate with purchaser for orderings such as beverages, and-stock.

• To order and maintain stock levels to avoid stock outages.

• Coordinate with Chef on group booking.

• Prepare all reports required including but not limited to:

• Sales Reports & Tracking

• Duty Roster and Attendance records

• Part time and OT records, Inventory reports, All other related reports

• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.

• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.

• Maintain a constant focus on providing excellent, memorable guest experiences.

• Compiled feedback lists and follow through

• Monitor and report on all feedback including online channels

• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.

• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team

• Practice sales selling techniques to increase revenue.

• Courteous and patient

• A team player and works well with people

• Able to work under pressure

• Mature pleasant personality and can make sound decisions.

• Ability to work in a fast-paced environment

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.

• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition

• He or She must must be able to:

• Sales oriented and ability to lead team to achieve sales targets

• Display initiative, leadership qualities and ability to motivate oneself and team

• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction

• Coordinate all Reservations to ensure optimum capacity

• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation

• Friendly and outgoing personality

• Team player
  
  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Position: Chef De Partie

Reporting To: Executive Chef

Direct Reports: Cooks

Reporting to the Executive Chef of the assigned pre-school and working closely with the Kitchen Team, this position will be responsible for maintaining a high standard of cleanliness in the kitchen and to be responsible for the preparation and cooking of a well-balanced and nutritious children’s menu for morning snacks, lunch and afternoon snack.

Job Role & Responsibilities

• Maintain food safety and sanitation standards.
• Follow recipes, including measuring, weighing and mixing ingredients
• Ensure ingredients and final products are fresh
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Ensure food is hygienically stored and food storage areas are kept clean.
• Ordering stock in line with requirements, keeping accounts and budget control.
• Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.
• Ensure all kitchen equipment are cleaned before and after use.
• Keeping track freezers and refrigerators at the correct temperature.
• Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.
• Ensuring the effective and regular removal of waste materials to the designated waste bins.
• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by superiors

Requirements

• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Excel, Basic Computer knowledge, Procurement system
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, dishwashers, management and sometimes school staff.
• Calm demeanor to work in a high-stress, fast-paced environment
• Accountability for the dishes they prepare measuring up to the expectations of management
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the Head Chef
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts
• Must have at least 2 years of relevant cooking experience, preferably in pre-school or childcare setting
• Excellent communication and interpersonal skills
• Able to work well independently as well as within a team
• Able to do basic calculations.

All applications are reviewed on a rolling basis. Only shortlisted candidates will be notified.

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.

Job Description:

• Prepare high quality Chinese food with emphasis on roasted meat.

• 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.

As a University of Applied Learning, SIT works closely with industry in our research pursuits. Our research staff will have the opportunity to be equipped with applied research skills that are relevant to industry demands while working on research projects in SIT. 

About the DIGNIFIED programme

The DIGNIFIED programme is dedicated to developing elderly-friendly, textured modified foods with desirable organoleptic and nutritional properties. Our mission is to enhance the quality of life for elderly individuals by creating innovative, nutritious, and visually appealing food products that cater to their specific dietary needs.

Job Description: 

We are seeking a highly motivated Research Fellow to join our team for a fixed-term project. The successful candidate will contribute to the development of food products within the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, with a specific focus on Level 5 (Minced & Moist). This role will involve applying food structure understanding to formulate and optimise products with appropriate texture, appearance, and nutritional quality, while supporting laboratory trials, product evaluation, and data analysis to guide product refinement.

Key Responsibilities:

• Conduct literature reviews on food structure, texture-modified foods, ingredient functionality, and the IDDSI framework, with a focus on Level 5 (Minced & Moist) foods.
• Apply a strong understanding of food structure and structure–property relationships to design and develop elderly-friendly food products with appropriate texture, cohesiveness, moisture retention, appearance, and nutritional quality.
• Plan and conduct laboratory trials to evaluate product performance and support the translation of food structure knowledge into practical formulation strategies.
• Collect, analyse, and interpret experimental data to understand product behaviour and drive iterative product refinement.
• Document formulation rationale, experimental findings, and product development outcomes in technical reports, presentations, and research publications.
• Collaborate with a multidisciplinary team, including food scientists, clinicians, and engineers, to develop products that are scientifically grounded, practical, acceptable, and aligned with end-user needs.

Job Requirements:

• A Ph.D./Doctorate in Food Science, Food Engineering, Materials Science, or a related field with experience in food structure, food materials, texture-modified foods, or a related research area. Only candidates with Ph.D./Doctorate qualification will be considered and possibly shortlisted for an interview. 
• Strong understanding of food structure and structure–property relationships, and their application to food formulation and product development.
• Ability to evaluate how ingredient functionality, microstructure, and processing conditions influence product texture, stability, appearance, and eating quality.
• Strong analytical and problem-solving skills, with the ability to interpret experimental results and translate findings into practical product refinement strategies.
• Proficiency in data analysis software such as Microsoft Excel or other statistical tools.
• Excellent written and verbal communication skills.
• Ability to work independently and collaboratively in a multidisciplinary team.
• Demonstrated commitment to strong research ethics and data integrity

Job Summary

We are seeking a fast cook and beverages supervisor to maintain kitchen and beverage areas, prepare meals, operate cooking equipment, and lead kitchen staff to deliver quality food and service in a restaurant/coffee shop setting.

Responsibilities

• Maintain cleanliness and organization of utensils, food and beverage preparation areas, and cooking surfaces
• Prepare and serve beverages according to established standards
• Perform daily cooking tasks following safety and health regulations
• Order supplies and manage delivery intake to ensure kitchen inventory is stocked
• Clean and prepare meal ingredients to meet quality standards
• Operate cooking equipment such as griddles, deep fat fryers, and grills efficiently
• Operate mixers and manage ingredients to ensure product quality and consistency
• Execute daily fryer filtering operations to maintain equipment performance
• Coordinate and lead kitchen staff teamwork to deliver excellent food and customer service

Preferred competencies and qualifications

• Minimum 3 years of similar work experience

A Station Cook is responsible for preparing, cooking, andpresenting food at a specific kitchen station, ensuring consistency, quality,and adherence to safety standards. This role is vital in professional kitchens,requiring technical cooking skills, teamwork, and the ability to thrive infast-paced environments.

• Food preparation: Chop, slice, and portion ingredients according to recipes.
• Cooking: Execute dishes at the assigned station (grill, sauté, fry, pastry, etc.) with precision.
• Presentation: Ensure dishes are plated attractively and consistently.
• Inventory management: Monitor supplies, rotate stock, and report shortages.
• Sanitation: Maintain cleanliness of work area, utensils, and equipment.
• Collaboration: Work closely with chefs and other cooks to deliver smooth service.
• Menu input: Assist in recipe development and contributeideas for specials