Total 191 F&B / Tourism / Hospitality job vacancies in D26 Upper Thomson, Springleaf

Job Description:

The Sous Chef will oversee daily hot food kitchen operations, ensuring consistent food quality, productivity, food safety, and team performance. This role requires strong leadership, hands-on cooking expertise, and the ability to manage kitchen staff, workflows, and standards in a fast-paced environment.

Key Responsibilities

• Lead and oversee daily hot food kitchen operations to ensure consistent quality, taste, and presentation in accordance with approved recipes and standards
• Supervise, guide, and motivate kitchen staff, ensuring proper task allocation, discipline, and high performance during daily operations
• Actively participate in hands-on cooking and production, especially during peak periods, to support operational efficiency
• Enforce strict compliance with food hygiene, safety, and sanitation standards in line with SFA and company requirements
• Monitor food preparation processes, portion control, and cooking methods to minimize wastage and control food costs
• Conduct daily checks on ingredient freshness, storage conditions, temperature control, and expiry dates
• Support inventory management including stock ordering, stock rotation (FIFO), and reporting of discrepancies or shortages
• Train and coach junior chefs and kitchen assistants to improve technical skills, productivity, and adherence to SOPs
• Assist in maintaining a clean, organized, and efficient kitchen environment while supporting audits, inspections, and continuous improvement initiatives

Qualities:

• At least 3-5 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

We are seeking a dedicated and experienced Indian Cuisine Chef to lead and oversee kitchen operations, ensuring the highest standards of food quality, hygiene, and service. The ideal candidate will possess deep knowledge of Indian culinary techniques, a passion for innovation, and the leadership skills required to manage a fast-paced kitchen environment. This role involves menu planning, inventory control, staff coordination, and consistent delivery of exceptional dining experiences.

Key Responsibilities

• Ensure the preparation and presentation of food meets the highest standards of quality, taste, and consistency.specifically focusing on the preparation of South Indian food (samosa .parota,)
• Develop and plan menus aligned with seasonal availability, budgetary requirements, and customer preferences.
• Oversee day-to-day kitchen operations, ensuring smooth workflow and adherence to operational standards.
• Supervise, guide, and support kitchen staff, ensuring high performance and teamwork.
• Conduct regular training and mentoring to upskill culinary team members in preparation and cooking techniques.
• Monitor inventory levels, manage stock rotation, and place timely orders for ingredients and kitchen equipment.
• Implement and maintain strict compliance with food safety, hygiene, and sanitation regulations.
• Introduce and test new recipes and dishes to keep the menu dynamic and appealing.
• Stay informed of industry trends and emerging culinary techniques to drive innovation.
• Evaluate customer feedback and implement improvements to enhance the overall dining experience.

Requirements & Qualifications

• Minimum 3 years of relevant working experience in a professional kitchen setting, specifically in South Indian Food.
• Strong proficiency in Indian cooking techniques, with the ability to manage multiple regional styles preferred.
• Familiarity with a wide range of cooking methods, tools, and kitchen procedures is advantageous.
• Proven leadership and team management skills; able to motivate and coordinate kitchen staff effectively.
• Excellent organizational and multitasking abilities in a high-pressure environment.
• Preferably holds experience at the Junior Executive level or equivalent in Food & Beverage / Restaurant Services.
• A strong commitment to food safety, cleanliness, and kitchen discipline.
• Driving Licence will be prefered do to on site cooking.

1) Staff Supervision and Management

An F&B Executive is responsible for the direct supervision of waitstaff and kitchen staff. This role demands proactive leadership to ensure that all personnel are performing their duties to the standards expected by the establishment. It involves training staff, developing teamwork, and fostering a culture of excellence and hospitality. Effective staff management also includes scheduling shifts to ensure that the establishment is adequately staffed during peak times without overspending on labor.

The F&B Executive must also conduct performance evaluations, provide constructive feedback, and facilitate professional development opportunities for team members. Managing staff turnover and maintaining high morale among team members are also critical to prevent service disruptions and maintain quality.

2) Menu Planning and Development

Working closely with the culinary team, the F&B Executive helps to design and periodically refresh the menu. This process is driven by customer preferences, food trends, and seasonal availability of ingredients, ensuring the menu remains exciting and relevant. They must balance creativity with practicality, ensuring dishes are not only appealing but also cost-effective and easy to prepare during busy service times.

Part of menu management also involves strategic pricing to maintain profitability without deterring customers. The F&B Executive will analyze sales data to adjust prices or promote certain dishes based on their performance and popularity. Portion control is another area of focus, ensuring consistency in what is served to customers, which helps in managing food costs and reducing waste.

3) Customer Service Excellence

The ultimate goal of any F&B service is to achieve a high level of customer satisfaction. The F&B Executive oversees the service standards implemented by the staff to ensure each guest receives exceptional service. This includes training staff on how to interact with guests, manage special requests, and resolve any issues that arise, ensuring the guest leaves happy.

Handling customer feedback is a significant part of this role. The F&B Executive must be adept at managing both positive and negative feedback, using it constructively to improve service and address any recurring issues promptly. They also keep a close eye on customer satisfaction metrics and work continuously on initiatives to enhance the dining experience.

4) Inventory Management

Effective inventory management is crucial to the smooth operation of food and beverage services. The F&B Executive ensures that there is always an adequate supply of ingredients and other necessary items. They manage the inventory by forecasting needs, placing orders, and tracking the use of supplies to minimize waste and reduce costs.

The role also involves negotiating with suppliers to secure favorable terms and prices, which can directly impact the establishment’s profitability. Regular audits and checks are performed to ensure that inventory levels are maintained and that there are no discrepancies in stock levels.

5) Compliance and Safety

An F&B Executive ensures that the establishment complies with all health and safety regulations. This includes maintaining a clean and safe environment for both customers and staff. They oversee the adherence to hygiene standards in the preparation and serving of food, and conduct regular training sessions with staff to ensure everyone is updated on the latest health and safety practices.

Compliance also involves regular inspections and audits to meet local regulatory requirements and standards. This proactive approach prevents potential fines and closures, and maintains the establishment’s reputation for safety and quality.

6) Sales and Profitability

The financial performance of the F&B sector within the establishment is a direct reflection of the F&B Executive’s effectiveness. They are responsible for analyzing financial reports, identifying trends, and implementing strategies to improve profitability. This might include special promotions, revising the menu, or finding cost-saving measures in daily operations.

The F&B Executive works on optimizing the balance between costs, such as labor, food, and overheads, and revenue. They play a key role in setting budgets and financial forecasting, often coordinating with other departments to ensure that the F&B department contributes positively to the overall financial health of the establishment.

7) Marketing and Promotion

In addition to operational responsibilities, the F&B Executive collaborates with marketing teams to enhance the visibility and attractiveness of the establishment. They help design marketing campaigns and promotional events that align with the brand’s identity and appeal to the target demographic. This involves managing social media presence, overseeing advertising efforts, and engaging with customers through various marketing channels to build a loyal customer base.

The F&B Executive also evaluates the effectiveness of marketing strategies and adjusts tactics based on performance data and market trends. This continuous adjustment ensures that the establishment remains competitive and top-of-mind for consumers.

To ensure timely and safe delivery of catering orders and supplies to clients, provide on-site setup support, and assist with packing duties when not on delivery runs.

Responsibilities:

• Safely drive company vans to deliver catering orders and event supplies to various locations.
• Pack and prepare catering orders accurately before delivery.
• Set up catering displays or buffet lines at client premises as required.
• Clear and collect used catering equipment and trays after events.

Requirements:

• Valid Class 3 Driver’s License (minimum 2 years) with a clean driving record.
• Proven experience in driving vans and handling delivery schedules.
• Physically fit and able to lift heavy items up safely.
• Basic communication and interpersonal skills for client interaction.
• Availability to work weekends, evenings, and public holidays as required.
• inventory management

JOB DESCRIPTIONS:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook varieties of North and South Indian Dishes such as different types of Briyanis, pratas, South Indian Meals, Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, kesari etc
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Follow Recipes, control portions and ensure presentation of food is served as designed
• Prepare culinary dishes and meals as per orders requested by servers and ensure that it is ready and serve at the right time and in the right order
• Assist in receiving food products and supplies, controlling the stock rotation and ensure food products are correctly stored in their appropriate fridges and storage containers throughout shift
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times

JOB REQUIREMENTS:

• Atleast 5 years of hands-on cooking experience
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Proven experience in large-scale catering operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking indian dishes in a traditional way
• Must have the experience in cooking different types of South Indian Dishes and North Indian Dishes including Indian beverages and snacks
• Preferably able to cook varieties of Indian Briyani, dhalcha, chukka items and varieties of indian curries (fish, mutton, etc)
• Ability to prepare and manage specialty dishes like "Satti Soru" and customized menu items.
• Able to cook Indian and Western dishes such as pizza, pastas, finger food, snacks
• Must be able to work on weekends and Public Holidays. Strictly no off day on Friday, Saturdays, Sundays and Public Holidays) (6 days work week. Off day on every Tuesdays)
• Fast-paced kitchen environment in both bistro and catering settings
• Must be willing to work long hours, including early mornings, evenings, weekends, and public holidays
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures

About the Role

We are looking for a proactive and detail-oriented Admin Executive (Procurement) to join our growing team. In this role, you will play a key part in supporting smooth procurement operations, ensuring that our company sources quality products and services ethically, cost-effectively, and on time. You will work closely with suppliers, internal teams, and management to keep operations running efficiently while contributing new ideas for process improvements.

Key Responsibilities

• Coordinate day-to-day procurement activities, including evaluating suppliers, and preparing purchase orders.
• Source, negotiate, and maintain strong vendor relationships to ensure best pricing and quality.
• Track orders, deliveries, and supplier performance to ensure timely fulfilment.
• Analyse market trends and supply chain data to support cost savings and efficiency.
• Maintain accurate procurement documentation and reports for management review.
• Identify and recommend improvements to procurement processes and systems.
• Support administrative functions related to procurement.

Requirements

• Diploma or equivalent in Business Administration, Supply Chain, Procurement, or related fields.
• Prior experience in procurement, purchasing, or administrative support preferred.
• Strong organizational skills with the ability to manage multiple priorities.
• Good communication and negotiation skills with attention to detail.
• Proficient in MS Office (Excel, Word, PowerPoint) or similar tools.
• Proficiency in operating the Zeemart system will be considered an added advantage.
• A proactive team player with a problem-solving mindset.

Why Join Us?

• Be part of a supportive and collaborative team environment
• Opportunities to learn and grow within procurement and supply chain management
• Exposure to a dynamic food industry
• Convenient office location at Bedok Food City

The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Duties andResponsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

The assistant cook will prepare meals and followestablishment recipes. Duties include preparing ingredients, adhering to therestaurant menu, and following food health and safety procedures. Cook, clean,assist other cooks and staff and deliver food in a fast-paced The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Dutiesand Responsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

Job Description

1. Procurement & Sourcing

• Source, evaluate, and establish relationships with suppliers, primarily from China, for raw materials and food products.
• Negotiate pricing, contracts, and supply terms to ensure cost efficiency and consistent quality.
• Monitor supplier performance and conduct regular reviews to ensure compliance with company standards.
• Ensure timely procurement to support production schedules in the central kitchen.

2. Vendor Management (China Market)

• Liaise closely with China-based suppliers on product specifications, ingredients, and nutritional information.
• Conduct due diligence on suppliers, including certifications, manufacturing practices, and documentation.
• Manage communication and resolve any quality or supply issues with overseas vendors.

3. Regulatory Compliance &Documentation

• Ensure all imported food products comply with requirements set by the Singapore Food Agency (SFA) and Health Promotion Board (HPB).
• Review ingredient lists, nutritional labels, and product formulations to meet local regulatory standards.
• Prepare and maintain all import-related documentation, including product specifications, declarations, and certificates.

4. Product Research & Development Support

• Conduct research on new ingredients, food trends, and alternative products to improve cost, quality, and nutritional value.
• Work closely with production and culinary teams on product trials and development.
• Recommend product improvements based on market trends and regulatory guidelines.

5. Quality Assurance & Lab Testing

• Arrange for laboratory testing of products when required.
• Coordinate with external laboratories and ensure test results meet regulatory and internal standards.
• Address any non-compliance issues and implement corrective actions with suppliers.

6. Cost Control & Reporting

• Monitor market trends, pricing fluctuations, and supply risks.
• Prepare procurement reports, cost analysis, and supplier evaluations.
• Identify opportunities for cost savings without compromising quality or compliance.

Job Requirements

1) Education & Experience

• Bachelor’s Degree in Food Science, Food Technology, Supply Chain Management, or a related field.
• Minimum 5 years of relevant experience in procurement, sourcing, or food product research within the food manufacturing / F&B industry.
• Experience dealing with overseas suppliers, particularly from China, is essential.

2) Knowledge & Skills

• Strong understanding of food regulatory requirements in Singapore (SFA, HPB guidelines).
• Knowledge of food labeling, nutrition information, and import regulations.
• Familiarity with laboratory testing requirements for food products.
• Strong negotiation, analytical, and problem-solving skills.
• Excellent communication skills in English and Mandarin (to liaise with China suppliers).
• Ability to work independently and manage multiple projects under tight timelines.

3) Preferred Attributes

• Experience in central kitchen or food manufacturing environment.
• Knowledge of marination processes, raw material handling, and food safety standards (e.g. HACCP).
• Strong attention to detail and compliance-oriented mindset.

We are looking for a skilled and passionate Indian Chef to join our team. The ideal candidate should have experience in preparing authentic Indian cuisine, including curries, tandoori dishes, and regional specialties.

Prepare and cook a variety of Indian dishes (North & South Indian preferred)

Maintain high standards of food quality, taste, and presentation

Manage kitchen operations and ensure cleanliness and hygiene standards

Monitor inventory and order supplies as needed

Train and supervise kitchen staff when required

We are looking for an experienced food production manager to supervise production of foodstuffs for our night shift.

1) able to speak Chinese and Vietnamese to manage workers
2) familiar with all food processing regulations and filing of reports
3) sometimes need to help out in loading/unloading when shorthanded

Kithen assistant (Dishwasher - Part-Time / Full-Time) – Hiring Now

We are looking for reliable and hardworking individuals to join our team as a Dishwasher.