Total 5,757 F&B / Tourism / Hospitality job vacancies

Position Title: Chef de Cuisine – Manager (Kerala Cuisine – Curries Specialist)
Department: Kitchen Operations
Reports To: General Manager / Operations Director

Role Overview

The Chef de Cuisine – Manager is responsible for leading all kitchen operations with a strong focus on authentic Kerala cuisine, particularly traditional and contemporary Kerala-style curries. This role combines culinary excellence, people management, and operational control, ensuring food quality, consistency, hygiene standards, and cost efficiency while maintaining the authenticity of Kerala flavours.

Key Responsibilities

Culinary & Menu Management

• Develop, prepare, and execute authentic Kerala curries (including vegetarian, seafood, poultry, and meat-based curries) using traditional techniques, spices, and ingredients.

• Ensure consistency in taste, presentation, and portion control across all dishes.

• Design and update menus in line with seasonal ingredients, customer preferences, and business direction.

• Maintain authenticity of Kerala cuisine while adapting dishes for commercial scalability.
  Kitchen & Team Management

  • Lead, train, and supervise kitchen staff, including sous chefs, cooks, and kitchen assistants.

  • Plan staff duty rosters, manage attendance, and ensure adequate manpower for daily operations.

  • Conduct on-the-job training to improve culinary skills, food safety knowledge, and productivity.

  • Enforce discipline, teamwork, and professional kitchen conduct at all times.

  Operations & Cost Control

  • Oversee daily kitchen operations to ensure smooth service during all shifts.

  • Manage food costs, inventory, ordering, and stock rotation to minimize wastage.

  • Work closely with suppliers to source quality ingredients, particularly Kerala spices and specialty items.

  • Monitor kitchen expenses and support management in meeting budget targets.

  Food Safety & Compliance

  • Ensure strict compliance with SFA food hygiene standards, workplace safety, and company SOPs.

  • Maintain high standards of cleanliness and hygiene in all kitchen areas.

  • Prepare and support documentation for inspections and audits when required.
    

    Requirements & Qualifications

    • Strong specialization in Kerala cuisine and curries.

    • Proven experience in a Chef de Cuisine, Head Chef, or Kitchen Manager role.

    • In-depth knowledge of Kerala spices, cooking methods, and traditional recipes.

    • Strong leadership, team management, and communication skills.

    • Experience in cost control, inventory management, and kitchen budgeting.

    • Knowledge of Singapore food safety and hygiene regulations is an advantage.

    • Ability to work long hours, weekends, and public holidays.

This role reports to the Director of Sales.

Job Responsibilities

1.    Responsible for acquisition and maintenance of all assigned sales accounts.

2.    Supports DOS in administering the Sales team, conducts training, monitors and motivates the sales team through participative management.

3.    Responsible for implementing the segment sales strategy and achieving segment revenue goals, hotel revenue goals and guest and associates' satisfaction.

4.    Reports to DOS on potential markets needing coverage.

5.    Initiates sales activities such as sales calls, sales blitz, appointments, entertainment, presentations, prospecting, proposals, and closing sales.

6.    Prepares customers’ correspondence and sales related reports.

7.    Ensures proper maintenance of sales files.

8.    Participates and coordinates promotional, overseas sales trip, trade shows or any other assignment.

9.    Support the DOS in revenue management, with rate positioning, optimizing rates and occupancy to achieve targeted competitive positioning.

10.  Disseminates sales related information to other departments as appropriate.

11.  Responsible to carry out any other duties and responsibilities as and when assigned by the Management of the Hotel and department.

Requirements
1.     Possesses a relevant Diploma or Degree

2.     Minimum 5 years’ relevant working experience in the hotel industry

3.     Relevant room sales experience in the hospitality industry with proven sales track record

4.     A self-motivated, dynamic, meticulous and result-oriented individual

5.     Excellent interpersonal and communication skills

6.     Strong network of Corporate/RFP accounts

7.     Possesses strong sales negotiation and presentation skills

8.     Must be able and willing to travel overseas

F&B Management Trainee

Requirements:

• Possess Bachelor Degree or equivalent qualification
• Able work on weekends / public holidays
• Training provided for entry level!

Job Scope:

• Learn and execute daily business operation and management
• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Job Description:

We are looking for a responsible and well-organised Admin Assistant to support daily administrative, basic HR, and basic accounting functions. The role also involves handling expatriate work pass matters and supporting overall office operations in Singapore.

Key Responsibilities:

Administrative Duties

• Perform general administrative tasks such as filing, data entry, document control, and correspondence
• Manage office supplies, facilities coordination, and basic procurement

HR & Visa Administration

• Provide basic HR administrative support, including employee records and onboarding/offboarding coordination
• Assist with work pass and visa applications for expatriates (Employment Pass, S Pass, etc.) via MOM systems
• Liaise with government authorities such as MOM, ICA, CPF Board, and external vendors
• Maintain accurate HR databases and documentation
• Support payroll preparation by tracking attendance, leave, claims and basic HR information
• Support management with ad-hoc administrative assignments

Basic Accounting Support

• Assist with basic accounting functions, including invoice processing, expense claims, and payment tracking
• Perform basic data entry into accounting systems
• Assist with monthly expenses reconciliation and simple financial reports
• Support external accountants or finance team during audits and month-end closing

Requirements:

• Diploma or equivalent qualification in Business Administration, Accounting, HR, or related field
• Basic knowledge of accounting and bookkeeping
• Basic understanding of HR administration and Singapore employment practices
• Familiarity with MOM regulations and work pass processes is an advantage
• Minimum 1–2 years of experience in administrative, HR, or accounting support roles
• Proficient in Microsoft Office (Word, Excel, Outlook)
• Detail-oriented, organised, and able to handle confidential information
• Good interpersonal and communication skills
• Able to work independently and in a team

Job Summary

Lead daily restaurant operations to deliver seamless service and customer satisfaction. Supervise and train staff, manage inventory and costs, support sales initiatives, and ensure compliance with hygiene and safety standards.

Responsibilities

• Oversee daily restaurant operations to maintain smooth and efficient service delivery
• Supervise staff by scheduling shifts and providing training to enhance team performance
• Resolve customer issues promptly to uphold high service quality standards
• Manage inventory levels and implement cost control measures to optimize resources
• Support achievement of sales targets by assisting with promotions and marketing efforts
• Ensure compliance with hygiene, safety, and regulatory requirements to maintain a safe environment
• Operate POS systems and generate basic reports to track sales and operational data

Required competencies and certifications

• 1–3 years of experience in food and beverage or supervisory roles
• Ability to work flexible shifts including weekends and public holidays
• Strong communication skills to effectively interact with staff and customers
• Problem-solving skills to address operational and customer service challenges

Preferred competencies and qualifications

• Food hygiene certification (preferred)

Vaelynn Talent Pte Ltd · Licence No. 25C3079

Recruitment services provided in accordance with MOM regulations. All applications kept confidential. 

Working Days:

⏳ 5 Days Mon-Fri

Working Hours:

⏳ 9:00am-6:00pm

Salary: $2,400 - $2,800

Key Responsibilities (Job Scope):

• Assist in Accounts Receivable (AR) and Accounts Payable (AP), including calculating sales commissions and other related financial tasks

• Support the issuance of Delivery Orders (D.O.) and ensure all supporting documents are properly prepared and filed

• Handle Permit-to-Work (PTW) applications and prepare Risk Assessments in compliance with safety requirements

• Perform basic bookkeeping duties, including data entry and maintaining accurate financial records

• Manage email correspondence, sending, and responding to inquiries in a timely manner

• Coordinate company vehicle matters, including insurance renewal, road tax renewal, and vehicle inspection for cars and vans

About the Role

We are looking for a warm, service-oriented HOTEL CONCIERGE to join our hotel team. You will be the first point of contact for guests, ensuring a smooth check-in/out experience and delivering excellent hospitality throughout their stay.

Key Responsibilities

• Welcome guests with professionalism and a friendly attitude

• Handle check-in, check-out, and room assignments

• Manage reservations, room availability, and guest enquiries

• Provide accurate information about hotel services, facilities, and local attractions

• Assist in handling guest complaints calmly and effectively

• Coordinate with housekeeping and other departments for smooth operations

• Process payments, maintain records, and ensure proper documentation

• Uphold hotel service standards and create a positive guest experience

Requirements

• Experience in customer service or hospitality preferred

• Good communication and interpersonal skills

• Ability to multitask in a fast-paced environment

• Positive attitude with strong problem-solving skills

• Familiar with hotel management systems (training provided if needed)

• Able to work shifts, weekends, and public holidays

What We Offer

• Attractive salary and performance incentives

• Career growth opportunities in the hospitality industry

• Training and development programmes

• Uniform provided

Requirements

1) Must have basic hygiene certificate

2) SENIOR management experience is must

3) Must be willing to work on weekend and public holidays

4) Willing to start work very early in the morning

5) Have good skills and knowledge in South and North Indian cuisine (Veg/Non Veg)

6) Authentic South and North indian cuisine, varieties of Biryani and Tandoori

7) Able to make South and North Indian Tiffin – Naan, Roti, Tandoori, Tikka and indian Gravies

8) varieties of Chutney

9) Knowledge of making sambal for Mee Goreng

10) Have interpersonal skills and team Leader

11) Have min of 12 years relevant working experience

12) Need to know Costing and Menu Prepation

13) Willing to learn the new menu items

14) Sales and Marketing Talent required

15) Managing Team and get desired output.

1. Extend recipes to facility population requirements.

2. Fill pre-preparation and inventory pull sheets before every meals.

3. Orient and train program for workers.

4. Stick to sanitation and safety program.

5. Display good communication and human relation skills as per food service manager's directions.

6. Support manager to manage high level of good client relations.

7. Develop and set local procedures for receipt, check and food no non-food issue.

8. Cook varied regulat and special diet foods for balanced healthy diet.

9. Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

10. Use varied kitchen equipment in large quantity food productions.

11. Conduct administractive and Human Resources management functions with supervised staff.

12. Offer advice, counsel and instruction to staff members.

13. Handle disciplinary measures appropriate to authority.

14. Execute equal employment opportunity policies and program.

15. Oversee food preparation for adherence to quality standards.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange an interview.

Monthly Salary: UP to $7000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours, 5 days work week

Responsibilities and Duties:

• Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

• Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more 

• Fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times

• Maintain safety requirements at the restaurant

• Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

• Managing budgets, stock levels of food and other related utensils and cutleries

• Handle customers’ compliments and complaints promptly

• Deliver and present manpower and sales reports

• Suggest and recommend improvements to the running of the restaurant

• Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

• Attentive to business environment and contribute sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

• Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

• Assist in recruitment needs

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Qualification and Requirements:

• Fine Dining experience is must

Benefits: 

• Performance bonus

• Sales incentive

• Annual Leave entitlement

• Medical benefits
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

As a property leader, you are responsible for all aspects of the operations, including guest and employee satisfaction, financial performance, and sales and revenue generation for the hotel.

Responsibilities

• Monitor guest feedback on Revinate and TripAdvisor to benchmark hotel performance and identify improvement opportunities
• Handle escalated guest complaints and lead service recovery processes to maintain high satisfaction levels
• Conduct weekly and monthly property inspections to ensure operational standards and maintenance progress
• Oversee preventative maintenance activities to ensure timely completion and minimize disruptions
• Implement and enforce best practices in guest service to enhance customer experience consistently
• Manage completion of key property initiatives, including capital projects and refurbishments, ensuring quality and timeliness
• Lead the annual business planning process, aligning operational goals with financial targets
• Prepare, present, and drive achievement of the hotel’s annual Operating Budget, Sales and Marketing Plan, and Capital Budget
• Support key corporate client management and participate in new client acquisition alongside the sales team
• Assist sales efforts for key contracts and prospects as needed to support revenue growth
• Ensure accurate financial record-keeping through collaboration with the finance team and timely reporting
• Enforce full compliance with Standard Operating Procedures (SOPs), policies, procedures, and service standards
• Facilitate effective and timely communication regarding hotel policies and procedures across teams
• Build owner loyalty by proactively managing expectations and delivering consistent business results

Required competencies and certifications

• Diploma or Degree from an accredited university in hospitality, tourism management, or a related field
• Minimum 4-5 years’ experience in a management role such as Executive Assistant Manager, Rooms Division Manager, Operations Manager, or Director of Sales

SENIOR COOK
Duties and Responsibilities

•  Undertake menu planning
•  Oversee and participate in the preparation and cooking and serving of main meals, snacks,cakes, etc. in accordance with specified menus.
•  Determine quantities to be cooked and size of portions to be served, taking into accountdiets to meet medical, ethnic and personal needs.
•  Check quantity and quality of stock received and notify suppliers of deficiencies.
•  Oversee washing and cleaning of floors, crockery, utensils, work surfaces and otherkitchens equipment to ensure that the necessary hygiene and health and safety standards aremaintained in the kitchen and dining room as appropriate.
•  Ensure that the appropriate clothing, including head wear, is worn at all times in accordancewith the health guidelines.
•  Co-operate fully with the statutory inspections and implement recommendation asappropriate.
•  Supervise other the Kitchen Staff Team on shift and undertake performance appraisal
•  To undertake such other duties as may be assigned from time to time.Qualification and competences
•  Certificate in food production from a recognized institution
•  Food handler’s certificate.
•  Experience of 3 years working in a kitchen providing meals for large numbers
•  Ability to prepare and serve well-presented and attractive meals to individual requirements.
•  A positive attitude and commitment to providing nutritious meals and offer a range ofchoices including to those with specific dietary requirements.
•  The ability to form positive relationships with colleagues.
•  Knowledge of prevailing regulations on Hygiene.

Job Description:

Be part of Far East Hospitality dynamic Central Reservations team managing 18 hotels and 9 Serviced Residences.

• Handle reservations received via all channels timely and accurately according to SOPs
• Liaise with bookers and hotels/sales to ensure smooth pre-arrival experience
• Maintain up-to-date information of all promotions and hotels information
• Maximize opportunities through upselling techniques
• Ensure proper filing and recording of all correspondences
• Compliance with department’s related policies and procedures
• Supports management as and when required

Job Requirements:

• Minimum Diploma in any field
• Knowledge in Property Management System will be an advantage
• Proficient in MS Office, email system, reservations system will be an advantage
• Display high level of customer service
• Possess strong communication and administration skills
• Able to adapt in a fast-paced environment.
• Able to work independently as well as a team
• Able to work shifts, including weekends and public holidays (off-in-lieu if work on Public Holidays)

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Preparing of menu items
• Cleaning up station and taking care of leftover food
• Handling stock inventory appropriately

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Click on Apply or send your CV via Email to accounts@overeasy.com.sg

Should your application progress to the next stage, we will be in contact to arrange an interview.