Total 163 F&B / Tourism / Hospitality job vacancies in PASIR GUDANG

Job Responsibilities

·      Safely operate a refrigerated truck to deliver goods to customers on assigned routes

·      Ensure the timely and accurate delivery of products in good condition

·      Maintain the cleanliness and proper functioning of the delivery vehicle

·      Loading and unloading of goods at both the warehouse and customer locations

·      Provide excellent customer service and address any delivery-related inquiries or concerns

·      Adhere to all relevant safety regulations and company policies

Job Requirements

·       Valid Class 3 driving licence with a clean driving record

·       Physical fit and the ability to lift and carry items about 6 to 12kg

·       Punctual & has a sense of responsibility

Interested applicants are invited to apply directly at the NUS Career Portal. Please note your application will only be processed if you apply via NUS Career Portal.

NUS Career Portal link: https://careers.nus.edu.sg/job/Research-AssistantAssociate-%28Food-Science-&-Technology%29/33173-en_GB/

We regret that only shortlisted candidates will be notified.

Job Description

The successful candidate will work with Professor Zhou Weibiao on nutritional profile analysis and in vitro digestion of food materials under a project on alternative proteins, funded by the Singapore Food Story R&D Programme 2.0.

The main responsibilities of the position include:
The candidate shall join a multidisciplinary team at NUS to support the development of plant-based meat products with improved digestibility, nutritional quality, and functionality. This position will focus on establishing an advanced in vitro digestion approach to evaluate protein digestibility and conduct comprehensive nutritional profile analysis of alternative protein products.

In addition, he/she will help supervise final year undergraduate projects.

Qualifications

• Qualifications / Discipline:
B.Sc. (for Research Assistant appointment) or M.Sc. (for Research Associate appointment) in Food Science, Food Technology, or a closely related field from an internationally reputable university

• Skills:
Strong wet laboratory and analytical skills
Demonstrated capability of independent researcher
Good team player
Good scientific writing skills

• Experience:  

Research experience with good track record, including:
(1) hands-on experience in food analysis,
(2) lab safety and maintenance, 
(3) report preparation,
(4) working experience in a cross-disciplinary team.

Working experience with antinutrients analysis and/or in vitro digestion is highly desirable.

This position is only open to Singaporeans and Singapore Permanent Residents. 

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work in the Headquarters overseeing 25 hotels in Singapore
• 5 days’ work week
• Attractive incentive and bonus

Job Responsibilities:

• Assist in invoice processing, payment preparation, and expense recording.
• Maintain proper filing and organization of finance and administrative documents.
• Support follow-up on accounts receivable and accounts payable matters.
• Assist with monthly closing activities, reporting, and reconciliations.
• Handle basic administrative tasks, including correspondence, document control, and office coordination.
• Liaise with vendors, internal departments, and external parties when required.
• Perform ad-hoc duties as assigned by the CFO or Finance team.

Job Requirements:

• A / O / N Level, or equivalent qualification (Diploma holders are also welcome to apply).
• 0–2 years of relevant experience; fresh graduates are welcome.
• Basic knowledge of Microsoft Excel and simple accounting processes.
• Organised, detail-oriented, and responsible.
• Good communication skills and a willingness to learn.

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

​We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• 5 days’ work week
• Attractive incentive and bonus
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday leave

Key Responsibilities

• Provide sales administrative and commercial support to the team on daily operations.
• Prepare, draft, process, and send contracts, agreements, and related commercial documents to clients.
• Monitor and verify booking records and commission reports to ensure accuracy between online bookings and internal hotel systems, and resolve discrepancies identified during reconciliation processes.
• Process and charge guests’ credit cards for online bookings in accordance with company procedures and payment policies.
• Assist in generating reports, maintaining records, and ensuring proper documentation filing.
• Coordinate with internal departments including reservations, finance, revenue, and operations teams to support commercial activities.
• Handle email correspondence and respond to operational or administrative enquiries in a timely manner.
• Support sales and commercial initiatives, projects, and ad-hoc tasks assigned by management.
• Check hotel descriptions, facilities, room types, photos, policies, and location details on OTAs.
• Ensure content consistency across platforms such as Booking.com, Expedia, Agoda, Trip.com, and others.
• Identify incorrect, outdated, or missing information and coordinate updates with the relevant OTA account managers or internal teams.

Requirements

• Diploma or equivalent qualification in Business Administration, Hospitality, Sales, or related fields.
• Prior experience in sales support, hotel operations, reservations, or administrative roles will be an advantage.
• Familiarity with online booking and distribution channels is preferred.
• Good organizational skills and attention to details
• Proficient in Microsoft Office applications, especially Excel and Outlook.
• Ability to multitask and work independently in a fast-paced environment.
• Good communication and coordination skills.

Job Description & Requirements

Main Duties:

• Manage general operations of F&B outlet according to company policies
• Ensure consistently high standards of hygiene and cleanliness and food safety
• Welcoming and serving guests
• Maintain and ensure customer satisfaction
• Handle complains with care
• Handle any disciplinary issue
• Responsible for staff progression and annual review
• Any other ad hoc duties assigned by the management.

Requirements:

• Possess strong leadership
• Willing to work on shift and weekends
• Minimum 2 years F&B operations experience

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work primarily in 1 of our 25 hotels in Singapore
• 5 days’ work week and overtime on non-working days
• Duty Meal allowance and uniform allowance
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday leave
• Attractive incentive and bonus

Job Responsibilities:

• Open doors and assist guests/visitors entering and leaving property
• Handle luggage for both arriving and departing guests which includes proper handling, tagging, recording, storage and delivery of all luggage.
• Attend to basic guest enquiries pertaining to tourist information.
• Work closely with other departments to provide pleasant experience for all guests.
• Perform any other duties and responsibilities as and when assigned

Job Requirements:

• Able to converse in basic English
• Ability to stand and walk frequently throughout the work shift
• Punctual, well-groomed and possesses a cheerful disposition
• Able to commit to rotational shifts, weekends and PHs

Perform large-scale ingredient preparation: butchering, portioning, marinating, cutting, blanching, and pre-cooking

Produce stocks, sauces, pastes, dressings, and base preparations according to standardised recipes

Ensure all prepped items are correctly labelled with preparation dates and stored at appropriate temperatures

Maintain par levels for all stations and communicate stock needs to the Chef de Partie

Support kitchen operations by delivering prepped items to stations before service

Assist in receiving and organising incoming deliveries alongside the Receiving Clerk

Maintain the cleanliness and organisation of the main prep kitchen, including cold rooms and dry stores

Follow proper FIFO rotation and waste minimisation practices

Operate prep equipment (slicers, mixers, steamers, tilt pans) safely and efficiently

Support all kitchen stations during peak demand or short-staffed situations

Requirements:

Minimum 1–2 years of kitchen prep or production cooking experience

Familiar with bulk food preparation for a high-volume operation

Good knife skills and working knowledge of kitchen equipment

Ability to work independently and at pace during pre-service hours

Understanding of food safety, FIFO, and cold chain management

Physically fit for heavy lifting and extended standing

WSQ Basic Food Hygiene Certificate required

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

​We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• 5 days’ work week
• Attractive incentive and bonus
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday leave

Key Responsibilities

• Provide sales administrative and commercial support to the team on daily operations.
• Prepare, draft, process, and send contracts, agreements, and related commercial documents to clients.
• Monitor and verify booking records and commission reports to ensure accuracy between online bookings and internal hotel systems, and resolve discrepancies identified during reconciliation processes.
• Process and charge guests’ credit cards for online bookings in accordance with company procedures and payment policies.
• Assist in generating reports, maintaining records, and ensuring proper documentation filing.
• Coordinate with internal departments including reservations, finance, revenue, and operations teams to support commercial activities.
• Handle email correspondence and respond to operational or administrative enquiries in a timely manner.
• Support sales and commercial initiatives, projects, and ad-hoc tasks assigned by management.
• Check hotel descriptions, facilities, room types, photos, policies, and location details on OTAs.
• Ensure content consistency across platforms such as Booking.com, Expedia, Agoda, Trip.com, and others.
• Identify incorrect, outdated, or missing information and coordinate updates with the relevant OTA account managers or internal teams.

Requirements

• Diploma or equivalent qualification in Business Administration, Hospitality, Sales, or related fields.
• Prior experience in sales support, hotel operations, reservations, or administrative roles will be an advantage.
• Familiarity with online booking and distribution channels is preferred.
• Good organizational skills and attention to details
• Proficient in Microsoft Office applications, especially Excel and Outlook.
• Ability to multitask and work independently in a fast-paced environment.
• Good communication and coordination skills.

Supervise and coach all FOH service staff, including catering executives, supervisors, and part-time assistants

Conduct daily pre-shift briefings, service standards check, and floor walk-throughs

Own the dining experience: ambiance, cleanliness, queue management, guest flow, and service timing

Manage staffing schedules and deployment across counters, serveries, and catered function setups

Handle guest feedback and service recovery in a professional and timely manner

Work closely with the culinary team on service transitions, menu changes, and special promotions

Train team on Chinese dining etiquette, service protocols, and brand standards

Monitor FOH equipment, mise en place, and supply levels; escalate to operations as needed

Ensure all team members are certified in basic food hygiene; drive food safety practices on the floor

Support Account Manager in client reporting, site visits, and special events

Requirements:

Minimum 3 years in F&B service management, ideally in hotels, Chinese restaurants, or high-volume corporate dining

Strong floor leadership — ability to motivate, manage, and grow a diverse team

Familiar with Chinese dining service culture (e.g., banquet-style, set meal, dim sum service norms)

Experience in managing service for premium tech campuses or hotel F&B is advantageous

Calm, solution-oriented under pressure; skilled in service recovery

Good communication skills; bilingual in English and Mandarin preferred

Basic Food Hygiene Certificate (WSQ); higher certifications an advantage

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

​We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• 5 days’ work week
• Attractive incentive and bonus
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday leave

Responsibilities:

• Communicate with guests and/or customers to understand their preferences and needs and gather feedback
• Investigate and handle concerns and feedback received from guests and/or customers
• Communicate to relevant personnel and/or team members regarding guests and/or customers with specific needs
• Take action to address guests’ and/or customers’ concerns and feedback
• Handle Reservation Amendment Requests
• Handle Reservation Amendment / Cancellation Requests
• Handle Guest Complaint/ Guest Special Requests
• Handle Pre-Authorisation Of Guest’s Credit Card
• Handle Waiver Request

Requirements:

• Working knowledge in PMS will be an advantage
• Detailed oriented individual
• Able to work independently
• Strong interpersonal and communication skills

Job Description & Requirements:

The Unit Chef is the culinary heart of the operation, responsible for the full spectrum of food production across Chinese, Western/International, No Pork No Lard, noodle, and salad bar stations. Drawing on the precision of hotel-grade execution and the creativity of a premium restaurant kitchen, the Unit Chef sets the culinary direction, manages kitchen teams, controls costs, and ensures every dish reflects quality, authenticity, and consistency.

Lead, develop, and manage all BOH culinary staff across all stations and shifts

Design and review menus across Chinese, Western/International/Pizza, No Pork No Lard Menus, Noodle, and Salad Bar cuisines

Ensure consistent preparation standards, portion control, and presentation for all menu items

Develop standardised recipes (SOPs) and train Chef de Partie and line cooks to execute them accurately

Control food costs, wastage, and raw material usage; conduct monthly stock takes

Manage kitchen scheduling, staff deployment, and productivity across all stations

Source and qualify new ingredients, evaluate suppliers, and participate in tasting panels

Maintain the highest standards of kitchen hygiene, safety, and HACCP compliance

Lead new menu launches, themed promotions, and seasonal food events

Collaborate with the Food Safety Officer on HACCP compliance and corrective actions

Support corporate events, VIP dining, and special catered functions as required

Act as the BOH representative in client meetings and food quality reviews

Requirements:

Minimum 8–10 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Chef role

Proven expertise in Chinese cuisine is essential; strong competency in Western/International cooking required

Experience managing multi-station, high-volume kitchens (500+ covers per service) in hotels, premium corporate dining, or established restaurant groups

Formal culinary training (SHATEC, SICA, or equivalent international culinary school) preferred

Strong leadership skills: able to coach, motivate, and develop a diverse kitchen brigade

Familiar with Muslim dietary requirements and No Pork No Lard kitchen protocols

Commercial acumen: food cost management, supplier negotiations, stock control

Registered Food Hygiene Officer (FHO) or willing to obtain; strong HACCP knowledge

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work in the Headquarters overseeing 25 hotels in Singapore
• 5 days’ work week
• Attractive incentive and bonus

Job Responsibilities:

• Daily management of hotel rates & inventory on various online travel agents, wholesalers & hotel’s website
• Assist in setting up promotional offer and package with the hotel partners;
• Review and ensure property information such as hotels and facilities’ description and photos are up to date and reflected accurately on all online sales channels
• Answer enquiries pertaining to hotel's room rates, inventory, etc.
• Maintain accurate pricing rates and inventory allotments in all related revenue management systems
• Any other ad-hoc duties assigned

Job Requirements:

• Proficient in basic computer knowledge and MS Office Excel
• Knowledge/Hands-on experience in Property Management System, Channel Management system, Revenue Management System
• Strong interpersonal and communication skills
• Team player and meticulous

We’re hiring an experienced Restaurant Manager to lead daily operations at our high-volume, full-service restaurant. You’ll drive great guest experiences, develop a high-performing team, and ensure smooth service from open to close.

Key Responsibilities

• Lead front-of-house operations, ensuring consistent, high-quality guest service.
• Manage shift planning, scheduling, and real-time labor adjustments to meet demand.
• Oversee closing procedures and end-of-day reconciliation, including late closes at 1:00 AM.
• Supervise opening/closing checklists, cash handling, deposits, and inventory controls.
• Hire, train, coach, and performance-manage FOH staff; foster a positive, accountable culture.
• Coordinate with kitchen leadership to maintain service standards, menu execution, and ticket times.
• Monitor POS accuracy, comps/voids, and daily sales reports; track KPIs and implement improvements.
• Ensure compliance with health, safety, and sanitation standards.
• Handle guest feedback and service recovery with professionalism and urgency.
• Support special events, promotional activations, and holiday service.

Schedule & Requirements

• Ability to work late-night closing shifts ending at 1:00 AM.
• Availability on weekends and public holidays.
• Full-time, on-site role with a rotating schedule.

Qualifications

• 3+ years in restaurant management or senior supervisory roles in a fast-paced environment.
• Proven experience managing shifts, scheduling, and labor targets.
• Strong leadership, communication, and conflict-resolution skills.
• Proficient with POS systems, cash handling, inventory, and basic P&L understanding.
• Fluency in English, Chinese, and Japanese (spoken and written) to support guests and team coordination.
• Up-to-date knowledge of food safety and hygiene standards; relevant certifications a plus.

What We Offer

• Competitive salary and performance-based incentives.
• Benefits package (details during interview).
• Training and career growth opportunities in a supportive, team-focused environment.

RESPONSIBILITIES:

• Manages, supervises and coordinates the daily operation of the Hotel and ensure that all procedures are performed in accordance with established standards and procedures at all times to reach optimal guest satisfaction.
• Trains and supervises the Front Desk employees in all reception and cashiering procedures and assign tasks as necessary.
• Continuously monitor, study and evaluate operations, policy and procedures of Front Desk; and propose necessary improvements to Hotel Manager.
• Ensure that the investigation of irregularities and undesirable guests and checks on room occupancy discrepancies are properly conducted.
• Responsible for overall cleanliness and condition of the hotel.
• To be well informed of hotel facilities and be able to answer all inquiries.
• To handle complaints or incidents/accidents occurring in the hotel when necessary.
• To ensure smooth flow of check in and check out during peak hours
• Ensure an effective room inventory control to avoid overbooked situation and to maximize room revenue.
• Maintains safety by adhering to safety policies and be responsible to report accidents immediately.
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees
• Ensure the safety of the persons and the hotel property by fairly applying Hotel Licensing Regulations with strict adherence to existing laws.
• Maintain assigned personal Attraction Tickets online account and booking platform.
• Strictly enforce Hotel security and anti-vice procedures.

Requirements:

• Minimum 3 years’ of relevant experience in the hospitality industry
• Well-groomed and possesses a cheerful disposition
• Calm, efficient, and able to work well under pressure
• A passion for delivering exceptional levels of guest service
• Proficiency with Microsoft Word, Excel, and Outlook computer programs
• Able to work on rotational shifts, weekends and PHs

The Chef de Partie (CDP) is responsible for leading a specific culinary station —spanning Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar — delivering consistent, high-quality food production in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and is the daily custodian of food quality and safety at their station.

Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)

Prepare and cook all menu items to standardised recipes, portions, and presentation standards

Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback

Manage station mise en place: ingredient prep, portioning, storage, and par stock levels

Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements

Monitor and minimise food waste; manage daily leftover and stock rotation

Communicate effectively with the Unit Chef on production planning, menu changes, and special requests

Maintain station cleanliness, equipment upkeep, and personal hygiene standards

Support special functions, themed promotions, and event catering from the kitchen

Cover adjacent stations or support prep kitchen when required

Requirements:

Minimum 3–5 years of culinary experience with at least 2 years at a CDP or senior cook level

Specialist expertise in at least one cuisine area: Chinese, Western/International, No Pork No Lard Meus, or Cold Kitchen

Experience in hotels, quality restaurant kitchens, or high-volume corporate catering

Familiar with Chinese cooking techniques (wok hei, braising, steaming) or Western fundamentals (sauces, roasting, pastry) depending on station

Working knowledge of HACCP, food safety, and temperature management at station level

Team-oriented with the ability to guide and develop junior kitchen staff

WSQ FSC Level 2 Certificate required; higher certifications advantageous