Total 5,697 Others level F&B / Tourism / Hospitality job vacancies

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Overall responsible for the administration and operations of the several restaurants' outlets under one restaurant brand.

· Work with chefs and other personnel to plan menus that are flavorful and popular with customers.

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

· Direct hiring, training, and scheduling of food service personnel.

· He/she is to implement all standardized procedures, rules and regulations systematically in order to be in line with company standards and policies

· Investigate and resolve complaints concerning food quality and service.

· Prepare checks that itemise and total meal costs using the Point of Sales system.

· Perform other duties as assigned by management.

REQUIREMENTS

· Minimum Diploma or equivalent with at least 4 – 6 years of related experience

· Strong communication, interpersonal and management skills

· Energetic, positive-minded individual

· Able to work independently and in a team

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Verify that prepared food meets requirements

• Adhere to safety procedures

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

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

• Willing to work shifts, weekends, and public holidays

I ingredient preparation and processing

Check the quality of ingredients to ensure freshness and safety

Wash cut marinate ingredients and prepare them before cooking

Cooking and dish preparation

Cook dishes according to the menu orcustomer needscontrol the heat seasoning and plating

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

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

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Acqua e Farina Pte Ltd

Rail Mall, 400 upper bukit timah road, Singapore

6-day work week split shift

Shift-based (including weekends & public holidays)

Roles & Responsibilities

F&B Restaurant Manager – Key Responsibilities

Oversee daily front-of-house and overall restaurant operations to ensure smooth service and customer satisfaction.

Team Leadership & Staffing

Recruit, train, supervise, and schedule service staff. Maintain discipline, performance, and team morale.

Customer Experience

Ensure high service standards, handle customer feedback, and resolve complaints professionally.

Sales & Business Performance

Drive revenue growth, monitor daily sales, and implement strategies to achieve targets.

Cost Control & Inventory

Manage operating costs, control wastage, oversee stock ordering, and maintain proper inventory levels.

Compliance & Hygiene

Ensure compliance with Singapore food safety, hygiene, and licensing regulations.

Coordination with Kitchen Team

Work closely with chefs to ensure smooth service flow and quality delivery.

Requirements & Qualifications

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

Proven leadership and team management experience

Strong customer service and communication skills

Ability to work in a fast-paced environment

Basic knowledge of POS systems and reporting

Understanding of food safety and hygiene standards

Diploma or relevant qualification in Hospitality is an advantage

• Manufacturing Industry
• Reporting to: Chief Operating Officer (COO)
• Basic $10,000 to $15,000 + Variable Bonus + Allowances
• Excellent Welfare and Benefits + Career progression
• Working location: West
• Working hours: Normal Working Hours

Our client, a well-established coffee and beverage solutions provider, is seeking an experienced General Manager – Hospitality & Beverage Solutions to lead and grow its business within the hospitality and foodservice sector.

This role will be responsible for the overall commercial and operational performance of the division, including pricing strategy, costing, tender management, supplier and principal partnerships, and business profitability.

The successful candidate will oversee teams across sales, operations, and production, while working closely with senior management to drive business growth within the hotel, restaurant, café, and foodservice markets.

Job Responsibilities:

Business Leadership:

• Lead the overall business performance and profitability of the hospitality and beverage solutions division.
• Develop and implement strategies to grow business within hotels, restaurants, cafés, and foodservice sectors.
• Work closely with senior management on business planning, budgeting, and revenue growth initiatives.

Pricing, Costing & Tender Management

• Develop pricing strategies and costing structures to ensure competitive and profitable proposals.
• Lead client discussions on commercial proposals, pricing structures, and tender requirements, while working with internal teams to ensure competitive and profitable submissions.
• Monitor gross profit margins and cost performance.

Principal & Supplier Management

• Manage relationships with key international principals and suppliers, including: Coffee bean suppliers; Beverage brands (tea, syrups, etc.); Coffee machine manufacturers; Other hospitality beverage partners
• Negotiate commercial terms and develop product strategies to support business growth.

Hospitality & Technical Solutions

• Work with the team to deliver beverage solutions and coffee equipment to hospitality clients.
• Provide commercial guidance on coffee machine solutions and beverage systems for hotels and F&B outlets.
• Coordinate with technical service teams to ensure high service standards.

Operations & Production Management

• Oversee the day-to-day operations of the division including sales, service, warehouse, and production functions.
• Manage approximately 25 commercial and operational staff, along with 12 production team members.
• Ensure efficient coordination between departments to deliver strong customer service and operational perform

Leadership & Team Development

• Lead, coach, and develop teams to achieve sales and operational targets.
• Build a strong performance-driven culture within the division.
• Ensure alignment between team objectives and company strategy

Business Development

• Identify opportunities to expand into new hospitality segments and strategic partnerships.
• Maintain strong relationships with key clients including hotel groups, restaurant chains, and corporate customers.
• Represent the company in meetings with major clients, partners, and principals

Requirements:

• Degree in Business, Hospitality, Food & Beverage, or related discipline.
• Proven experience in pricing, costing, tender management, and gross profit responsibility.
• Experience managing teams and cross-functional operations.
• Familiarity with beverage solutions, hospitality equipment, or foodservice industry is advantageous.
• Strong leadership, negotiation, and stakeholder management skills.
• Comfortable engaging with Directors, senior management, and international principals.
• Willingness to travel when required.

Candidates with experience in hospitality supply, foodservice distribution, beverage solutions, or hotel sales are highly encouraged to APPLY with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

Job Description:

• Handle ingredient preparation by slicing, dicing, blending, and making sauces.
• Accurately measure ingredients based on recipe requirements.
• Portion, cut, and store food items appropriately.
• Cook and prepare meals according to set recipes and quality standards.
• Keep the kitchen clean, orderly, and hygienic at all times.
• Ensure proper storage of all food products and supplies.
• Track inventory levels and request restocking of food and supplies as needed.

Requirements:

• Minimum 1 year of cook experience in hotel industry.
• Excellent communication

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Job Description:

• Formulate and execute compensation and benefits strategies that support the organization’s overall goals and business objectives.
• Continuously review market trends, industry benchmarks, and leading practices to maintain competitive and effective compensation and benefits offerings.
• Create and manage compensation frameworks, including salary structures, incentive schemes, and bonus programs, to attract, motivate, and retain high-performing talent.
• Lead the annual salary review cycle by conducting market studies, evaluating compensation data, and proposing appropriate salary adjustments.
• Supervise the administration of employee benefits programs, such as health coverage, wellness initiatives, and other benefit offerings.
• Work closely with internal stakeholders to ensure full compliance with applicable compensation and benefits laws and regulations.
• Partner with HR teams and business leaders to provide expert advice and support on compensation- and benefits-related issues.
• Develop and deliver training sessions and communication materials to help employees understand compensation and benefits programs.
• Address employee questions and escalations related to compensation and benefits, ensuring accurate, timely, and effective resolution.
• Ensure all compensation and benefits records and documentation are properly maintained and kept up to date.

Requirements:

• Degree in Human Resource, Business Administration or any related fields.
• Minimum 8 years experiences in compensation and benefits management.
• Excellent communication and presentation skills.

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team

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

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

REQUIREMENTS

• Diploma in Food Science, Food Technology or related disciplines
• Knowledgeable in local & international food safety standards
• Excellent communication and training skills

ROLES & RESPONSIBILITIES

1. Inspecting Raw Materials and Finished Products

• Assess the quality of raw materials, semi-finished, and finished food products.
• Ensure compliance with food safety standards, specifications, and government regulations.
• Conduct visual and physical inspections of products for defects, contamination, or spoilage.

2. Testing and Sampling

• Collect samples for laboratory analysis and ensure proper storage and labeling.
• Monitor critical control points (CCPs) to ensure compliance with safety protocols.

3. Compliance with Safety Regulations

• Ensure all products adhere to local and international food safety standards (e.g., SFA, Halal, HACCP, ISO 22000)
• Keep updated with regulatory changes and ensure production processes comply.
• Ensure proper documentation and record-keeping for audits and inspections.

4. Process and Equipment Monitoring

• Ensure production equipment is functioning properly and safely.
• Monitor environmental conditions such as temperature and humidity that may affect food quality.
• Implement calibration and validation of testing instruments.

5. Developing and Maintaining Quality Standards

• Design and update quality control protocols and standard operating procedures (SOPs).
• Train staff on quality standards and food safety regulations.
• Suggest improvements for production processes to enhance product quality and efficiency.

6. Reporting and Documentation

• Maintain detailed records of quality control tests, inspections, and non-conformances.
• Prepare reports summarizing findings and actions taken to correct issues.
• Investigate consumer complaints related to food quality and implement corrective actions.

7. Collaboration with Other Departments

• Work closely with production, procurement, and supply chain teams to resolve quality issues.
• Coordinate with regulatory agencies during audits or product recalls.
• Collaborate with R&D teams to ensure new products meet quality standards.

8. Conducting Audits and Investigations

• Conduct internal audits to ensure continuous compliance with quality standards.
• Investigate food safety incidents or production failures and take corrective/preventive actions.

9. Employee Training and Development

• Train employees on proper food safety practices, sanitation procedures, and quality control standards.
• Ensure workers are aware of personal hygiene standards and the use of protective gear.

10. Perform any other ad hoc duties as and when assigned by the department head

Join a One-of-a-Kind Culinary Concept by Chef Corey Lee in Singapore

We are excited to invite passionate culinary professionals to be part of an extraordinary venture led by Chef Corey Lee, the acclaimed chef behind the three Michelin-starred Benu in San Francisco. Located at 2 Bulim Ave, Jurong West, Na Oh restaurant brings authentic Korean cuisine to a groundbreaking setting — within a cutting-edge automotive manufacturing facility.

Unique Dining Experience: The restaurant boasts beautiful architecture, creating an aesthetically pleasing environment for guests. Working here, you will be part of the most advanced kitchen in Singapore, offering a truly unique culinary experience.

Innovative Partnership: The restaurant is developed through a unique partnership, blending the expertise of a top automotive manufacturer with the culinary excellence of a Michelin-starred dining establishment.

Experimental Ingredients: Our menu will feature experimental ingredients, including fresh vegetables harvested from a smart farm located within the factory. This approach ensures ensuring unmatched freshness and quality.

Positions Available

· Chef

Salary and Benefits

· Employment Type: Part - Time

· Salary: To Be Discussed

· WICA Coverage

· Staff Meal Provided

· 1 Hour Break Time

Qualifications

· In-depth knowledge of traditional and modern Korean cooking techniques (preferred)

· Culinary degree or relevant certification (preferred)

· Strong leadership and organizational skills

· Collaborative spirit with a positive team mindset

· Familiarity with food safety and sanitation regulations

Key Responsibilities

· Follow head chef and executive chef directions to consistently deliver exceptional food

· Study and execute recipes provided by the kitchen leadership team

· Ensure timely setup and flawless mise en place at your station

· Prepare a variety of dishes, including meats, vegetables, and desserts, to the highest standards

· Maintain cleanliness of your workstation and adhere to hygiene protocols

· Sanitize work areas, utensils, dishes, and kitchen equipment

· Weigh and measure ingredients accurately

· Stores all food - prepared and unprepared - in appropriately sized containers bearing the item name, the date it was received, and your initials

· Support a clean, organized, and efficient kitchen environment

Why Join Us?

· Work with a Michelin-starred chef: Learn and grow under the mentorship of Corey Lee

· Experience a unique setting: Be part of an experimental and immersive dining concept in an extraordinary location

· Contribute to innovation: Help pioneer a new standard in Korean fine dining using farm-to-table ingredients harvested from our in-house smart farm

· Be part of culinary excellence: Join a high-caliber team in one of Singapore’s most advanced kitchens

Ready to take your culinary career to the next level, be part of something bold, beautiful, and uniquely Korean — right here in Singapore?

Email your resume to: management@onmi-sg.com

BENEFITS:

• Fast Track Career Program
• Great Career Opportunity
• 5 Day Work Week (Including Sat, Sun & PH)
• Attractive Salary Package
• $2,000 Sign on Bonus
• Sales Incentive
• Birthday Leave
• Medical with Dental Benefit
• Meal Provided
• Staff Discount

SUMMARY:

Manager-in-Training will go through a 3 months' structured training in both Front & Back of House before being certified as a full fledge Manager

RESPONSIBILITIES:

• Oversee daily restaurant operations, ensuring smooth flow and efficiency

• Manage and track inventory, ordering supplies as needed

• Create and manage staff schedules, ensuring adequate coverage

• Address employee issues and resolve conflicts

• Monitor sales and costs, identify areas for improvement

REQUIREMENTS:
• Relevant experience in F&B or qualification in F&B, Retail, Hospitality or Culinary
• Passion for the F&B and service industry
• Positive attitude and a team player
• Only Singaporean may apply

Position: Assistant Chef / Head Cook
Location: Singapore
Industry: Italian Restaurant

Job Responsibilities:

• Assist the Chef in daily kitchen operations and food preparation.
• Prepare and cook authentic Italian dishes according to recipes and standards.
• Supervise kitchen staff and ensure smooth workflow during service.
• Maintain food quality, presentation, and portion control.
• Ensure cleanliness, hygiene, and food safety compliance at all times.
• Monitor stock levels and assist with inventory control and ordering.
• Support menu planning and development of new dishes.
• Ensure proper storage and handling of ingredients.
• Train junior kitchen staff when required.

Requirements:

• Minimum Diploma in Culinary Arts, Hospitality, or related field.
• Minimum 2 years of relevant experience in an Italian restaurant or similar kitchen environment.
• Knowledge of Italian cuisine, cooking techniques, and kitchen operations.
• Ability to work in a fast-paced environment.
• Good teamwork and leadership skills.
• Willing to work weekends, public holidays, and split shifts if required.

Benefits:

• Competitive salary package
• Staff meals provided
• Career growth opportunities

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – Oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar
  

We are looking for like-minded, hospitable individuals to join our team at Caffe Fernet as Hospitality Associate, supporting both day-to-day service and our growing events business.

Job Description

Service &Operations

• Deliver genuine, thoughtful service from the heart, creating memorable guest experiences
• Set up and maintain a clean, organised, and polished venue environment
• Attend to guests and carry out all Front of House duties, including order taking and table service, in accordance with SOPs
• Demonstrate strong product knowledge of menu offerings, and confidently make recommendations
• Serve food and beverages efficiently while maintaining high service standards
• Work collaboratively with the team to ensure smooth daily operations

Events Coordination& Support

• Respond to event enquiries in a timely and professional manner (corporate and private events)
• Support the planning and coordination of events, including liaising with guests on requirements, menus, and event details
• Assist in preparing event proposals, confirmations, and function sheets
• Coordinate and communicate efficiently with internal teams (kitchen, bar, FOH) to ensure seamless event execution
• Oversee on-the-day event setup, service flow, and guest experience
• Ensure all event details are executed to standard, while being adaptable to last-minute changes
• Build positive relationships with clients to encourage repeat business

Job Requirement

• Minimum 1 year of experience in an F&B environment, preferably in a restaurant or cocktail bar setting
• Prior experience in events coordination or handling group bookings will be an advantage
• Passion for hospitality and delivering high standards of service
• Strong interpersonal and communication skills
• Positive, outgoing, and team-oriented personality
• Able to thrive in a fast-paced and vibrant environment
• Organised, detail-oriented, and able to manage multiple tasks effectively