Total 5,736 F&B / Tourism / Hospitality job vacancies in Overseas

Job Summary

The Chief Cook is responsible for overseeing all kitchen operations, ensuring food quality, maintaining hygiene and safety standards, supervising kitchen staff, and preparing meals according to company standards. The Chief Cook will also assist in menu planning, inventory control, and maintaining an efficient and productive kitchen environment.

Duties and Responsibilities

• Prepare and cook a wide variety of dishes according to the company’s recipes and standards.
• Plan and organize daily kitchen operations.
• Supervise and coordinate kitchen staff and ensure smooth kitchen workflow.
• Ensure food quality, presentation, and portion control are maintained at all times.
• Monitor food preparation and cooking methods to ensure consistency and hygiene standards.
• Maintain cleanliness and sanitation of kitchen equipment, utensils, and work areas.
• Ensure compliance with food safety regulations and company policies.
• Check food stock levels and assist in ordering kitchen supplies and ingredients.
• Inspect ingredients and food products to ensure freshness and quality.
• Train and guide junior kitchen staff on food preparation and kitchen procedures.
• Minimize food wastage and control kitchen costs effectively.
• Develop new dishes and assist in menu planning when required.
• Ensure all kitchen equipment is properly maintained and report any defects promptly.
• Handle customer feedback related to food quality professionally when necessary.
• Perform any other duties assigned by the management.

Requirements

• Minimum several years of experience in food preparation and kitchen operations.
• Strong knowledge of cooking methods, food safety, and kitchen management.
• Ability to work in a fast-paced environment.
• Good leadership and supervisory skills.
• Ability to work on weekends, public holidays, and shifts when required.
• Physically fit and able to stand for long hours.
• Responsible, disciplined, and able to work independently.

Working Hours

• 6 days work week.
• Working hours according to company schedule and operational requirements.

Skills and Competencies

• Team leadership
• Time management
• Food preparation and presentation
• Inventory control
• Hygiene and sanitation management
• Communication and coordination skills

If you want, I can also help you prepare:

• MOM-compliant Singapore employment contract wording
• More professional version for EP/SPass application
• Chinese version
• Restaurant-specific version (Chinese cuisine, bakery, western, seafood, etc.)
• Simple version for Work Permit application

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef 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.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

• Ensuring that all food is of excellent quality and served in a timely manner.
• 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.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

The Housekeeping Supervisor assists the Housekeeping Manager in the daily supervision of the Housekeeping Department according to the hotel set standard and carries out assignments as directed by the Director of Housekeeping in an appropriate manner.

• Supervise and oversee the day-to-day Housekeeping operation including inspection of guest rooms.
• Coach and train all hosts in the department, improve their work performance through inspections, corrections of standards and provide direction.
• Ensure hotel and housekeeping regulations and procedures are being followed by all housekeeping hosts.
• Attend and assist to conduct housekeeping communication meetings.
• Investigate complaints, take corrective actions and follow through.
• Inspect guest rooms, floor pantries and public areas as required and as per procedure.
• Conduct daily physical inspections of guest rooms, to ensure prescribed standards of cleanliness.
• Recommend rooms to be placed as “out-of-order”, coordinate with the Engineering, Front office and Butler team to make these rooms available for repair and maintenance work.
• Implement strategies aimed at cost minimization, productivity maximization without reduction of consistency and Quality Standards.

What we’re looking for

• Coordinate closely with Engineering for daily maintenance and yearly repair and maintenance programmes of guest rooms and public areas.
• Complete and update Standards and Procedures for the Housekeeping department when as where necessary.
• Arrange and conduct relevant training to ensure quality and standards of service and product are maintained.
• Implement and maintain training systems to ensure that hosts have the necessary framework and skills to perform their job efficiently and effectively.
• Ensure compliance with legislated health and safety requirements within the workplace.
• Comply with all Corporate and Hotel Standards and Procedures.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Responsibilities

Execute Butler core tasks
• Takes accountability and ownership with every guest assigned in ensuring purposeful engagement and butler presence in each of their stay
• Diligently studies the guest profile of incoming arrivals, including but not limited to checking on guest history, conducting research on internet or social media platforms, sending out pre-arrival email and respond promptly, making amenities requisition, assisting with guests requests effectively over the phone, taking in-room dining orders, placing the order over POS (Point of Sales) system, dispatching job to floor butler as and when required, coordinating among internal and external stakeholders/vendors via MS Teams, messaging and other operational-related systems
• Responds to guest professionally in-person, over the phone, emails, and messaging systems
• Assists with limousine/taxi bookings, dining, attractions and entertainment reservations/ticket purchase, and any other guest queries/requests
• Prepares thoughtfully each suite, conducts seamless arrival meet and greet and in-suite check-in, customizes suite orientation, offers welcome drink, initiates unpacking service and customizes itinerary based on guest’s preferences
• Serves and replenishes amenities, facilitates daily make-up room and turndown services, assists with laundry services, performs shoe-shining, and purposefully notes down preferences through observations and interactions
• Makes appropriate dining recommendations, proficiently takes in-room dining order, promptly serves the order and organize clearance of soiled dishes
• Orchestrates celebrations for guest with special occasions with creativity and customization
• Proactively connects with guests for pre-departure arrangement, initiates packing assistance, booking of limousine, luggage assistance, ensures accuracy of bill settlement and conducts a seamless check-out and fond farewell
• Addresses any security incidents and feedback to Butler Management
• Resolves feedback and guest challenges with good standard
• Rotates to any taskforce when operationally required
• Rotates to Butler Command Center as and when designated (located at Perennial Business Centre)
• Adapts to changes and ensure adherence to organizational operating procedures and service standards
• Performs any other duties and responsibilities as and when assigned by Management

Perform Service and Operational Excellence
• Performs all tasks with accordance to Forbes 5 stars standards and guidelines
• Always exhibits exceptional service to guests and fellow employees
• Ensures handover between shifts are communicated effectively
• Attends daily pre-shift briefing and post-shift debrief, and job-related trainings
• Obtains and keeps Guest/VIP preferences up to date in OPERA and individual profile sheet along the stay journey – Pre-arrival, arrival, in-house, departure, post-departure, and return stay
• Maintains cleanliness of front and back of house (lift lobbies, corridors, storage rooms, offices, pantries, etc.)
• Stays up to date on internal promotions and local offerings
• Adheres to department’s grooming standards and professional disposition
• Recommends innovative ideas to enhance guest journey
• Suggests improvements towards butlers’ efficiency and effectiveness

Apply Operational Risks
• Adheres to Workplace Safety and Health (WSH) policies, practices, and procedures
• Monitors activities in both front and back of the house; reports any suspicious characters, items, and/or activities to Security Department
• Responds to emergency situations and reports to Butler management
• Able to understand Butler Services Risk assessment forms and assist the Manager on Duty to collect all specific details
• Handles luggage/baggage lifting, placement or other related requests such as moving or storing the items.
• Lengthy periods of standing, walking; seating or taking stairs may be required
• Moves operational equipment or other items may be requested. This includes constant movement with the Butler trolleys, pushing and carrying items
• Able to perform under high stress level and able to deal with challenging guests/situations

Participate Employee Engagement
• Holds the values of One MBS (Marina Bay Sands) culture
• Works cohesively and respectfully within the department
• Ensures a collaborative working relationship with other departments and vendors
• Self-motivates for continuous self-learning and development

Involve in Documentation, Financial and report management
• Attends scheduled departmental meetings as required
• Reviews systems and processes for workflow and productivity improvement
• Performs administrative duties such as inventory and filing of reports as required based on the assigned duties given within the Paiza Butler Tea
• Observes the usage of supplies to ensure that it is within budget and minimize wastage
• Contributes ideas in support of the company vision, mission, value, and guiding principles
• Actively involves in Sands Cares and sustainability programmes to drive organisational initiatives

Job Requirements

Education & Certification
• Diploma or Degree in Hospitality or Tourism Management preferred

Experience
• Minimum 1 year experience in relevant experience

Other Prerequisites
• Proficient in the use of Property Management System and all relevant property management and operational systems, such as FCS, LDS, and Point of Sales (POS) Systems.
• Proficient in using Microsoft Office applications
• In-dept knowledge of Marina Bay Sands is mandatory
• Good knowledge of Singapore, the difference of multi-cultures, sights, attractions, and dining
• Excellent communication skills in English and Vietnamese are essential as the role will require to serve Vietnamese-speaking guest
• Ability to speak other language(s) is an advantage
• Be flexible and willing to work on any day and any shift (shift rotation is based on operational demands)
• Possesses exceptional interpersonal skills and attentiveness to details
• Works well with a team and supports proactively
• Focuses on service with an eye for detail
• Prioritizes and organizes work efficiently
• Self-motivates and with a positive “Can Do” mindset
• Acts with integrity and high professionalism
• Embraces and adapts supportively to changes
• Self-confidence and charisma, able to engage in personal conversation with Guest in a professional manner
• Ensures security and confidentiality of guest and hotel information
• Embraces and responds to changes effectively
• Understands the needs of international luxury travellers
• Multicultural understanding

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience

• Must be dedicated and committed

• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

Join Baristart Coffee, a specialty coffee brand dedicated to delivering exceptional coffee experiences through quality ingredients, craftsmanship, and genuine hospitality. We are looking for passionate and customer-focused individuals to be part of our growing team.

• 5-day work week based on roster arrangements
• Annual leave starting from 12 days
• Staff meals provided during working shifts
• Group insurance coverage upon successful confirmation of employment
• Opportunities for learning and career growth within the F&B industry

Key Responsibilities

• Prepare and serve coffee, beverages, desserts, and other menu items according to established recipes and quality standards.
• Deliver a warm and memorable customer experience through attentive and professional service.
• Engage customers by sharing product knowledge and making suitable menu recommendations.
• Promote coffee appreciation by educating customers on our coffee offerings and brewing methods.
• Take customer orders accurately and efficiently.
• Set up and prepare the outlet for daily operations.
• Maintain cleanliness, hygiene, and organization of the service and preparation areas at all times.
• Adhere to all food safety, hygiene, and workplace safety procedures.
• Ensure equipment is properly cleaned, maintained, and in good working condition.
• Monitor inventory levels, replenish supplies, and ensure products are used within their expiry dates.
• Minimize product wastage through proper handling and stock rotation practices.
• Contribute ideas to enhance customer experience and support business growth initiatives.
• Assist with food and beverage service and ensure smooth daily operations.
• Address customer feedback professionally and escalate issues when necessary.
• Perform other duties and responsibilities as assigned by management.

Requirements

• Minimum 1 year of relevant experience in a café, coffee shop, or food & beverage environment.
• Passion for coffee, hospitality, and customer service.
• Positive attitude with a willingness to learn and grow.
• Good communication and interpersonal skills.
• Customer-oriented and able to work effectively in a fast-paced environment.
• Able to work independently and as part of a team.
• Willing to work on weekends and public holidays.
• Responsible, punctual, and committed to maintaining high standards of service and hygiene.
• Possession of a valid Food Safety Certificate will be an advantage.

Candidates with a keen interest in specialty coffee and a positive learning attitude are encouraged to apply. Training will be provided to support professional development.

Responsibilities

• Supervise and manage the Events, Feedback, License Management and Patrol Officers assigned to their team. 
• Provide training program for candidates i.e. service-related training, knowledge of SOP in handling events, feedback cases, applications.
•  Deployment and Attendance Management
• Ensure quality of replies adhere to the service standards and timeline 
• Review existing workflows and suggest productivity improvements/innovative solutions  
• Consolidating monthly report using monthly performance report

Requirements

• A Degree in Venue/Events/Hospitality and Tourism Management, Mass Communications, Communications and New Media, Marketing, Business Administration or related discipline.
• Experience in events or venue management, marketing, hospitality, customer service management, call centre management or quality service management;
• Strong leadership abilities and exceptional organisational and time management skills.
• Experience in data analytics, and/organisation development preferred

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV / Restaurant Service / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Senior Chef de Partie is responsible for preparing all food products in all kitchen sections and making them ready for in-house service.

Your day-to-day responsibilities:

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards

2.2 Completes assigned prep work duties in an efficient time frame

2.3 Support the Sous Chef in the daily operation and work flow

2.4 Moves prepared food out of the prep area continuously

2.5 Works together in a team-oriented environment to produce food in a timely and orderly manner

2.6 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations

2.7 Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas

2.8 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized

2.9 Collaborates to create new ideas for their sections

2.10 Constantly develop skills and knowledge and provide guidance to the junior staff

2.11 Performs other duties pertinent to this job as assigned

Knowledge, Skills, and Experience:

3.1 Minimum 4-5 years of kitchen experience, previously worked in a fine dining concept or hospitality industry

3.2 Understands oral and written instructions in English

3.3 Handles multiple priorities and works under stress

3.4 Maintains all standards of health guidelines for food preparation and safety

Job Responsibilities including but not limited to:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Requirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative