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

A North/Tandoori/South Indian F&B Manager in Singapore

oversees daily operations, kitchen production (Tandoor, curries, Dosas), and staff management to ensure authentic quality, high safety standards, and profitability.

Key Responsibilities & Scope:

• Operational Management: Directs daily restaurant operations, including kitchen and front-of-house coordination during high-volume periods.
• Culinary Oversight: Ensures consistency in taste, portion control, and presentation for both North Indian (e.g., kebabs, Tandoor) and South Indian (e.g., Idli, Sambar, Dosa) dishes.
• Inventory & Cost Control: Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
• Staff Management: Recruits, trains, and schedules kitchen and service staff to ensure high service standards.
• Hygiene Standards: Ensures strict compliance with hygiene and safety standards, such as Singapore Food Agency (SFA) regulations.

Requirements:

• Experience: 1-5 years of experience, often specifically in both North and South Indian restaurant operations.
• Skills: Proficiency in traditional techniques, including Tandoor cooking, as well as operational management skills.
• Flexibility: Willingness to work weekends, public holidays, and split shifts.

Prepare, cook, and present a variety of dishes according to the restaurant’s menu and established recipes

Ensure consistency in taste, quality, portion size, and presentation of all food items

Assist in the preparation of ingredients, including washing, cutting, marinating, and storing

Maintain cleanliness and organization of the kitchen, workstations, and storage areas at all times

Follow all food safety, hygiene, and sanitation standards strictly

Operate kitchen equipment safely, including stoves, ovens, grills, fryers, and knives

Minimize food wastage through proper planning and portion control

Coordinate with other kitchen staff to ensure timely preparation and service of orders

Assist in menu planning by suggesting new dishes or improvements based on customer preferences

Ensure proper storage of food items in accordance with temperature control and safety guidelines

Experience: Minimum 4 years experience in Prata Flipping

Job Type: Full-time
Contract Duration: 2 Years
Monthly Salary: SGD 3,900 – SGD 4,900

About the Role

Barrels Entertainment is looking for an experienced and hands-on Restaurant Manager to oversee the daily operations of our North Indian cuisine restaurant in Singapore.

We are seeking a strong leader with solid experience in restaurant operations, team management, guest service, and a good understanding of North Indian cuisine and beverage operations. The ideal candidate should be proactive, service-oriented, and able to perform well in a fast-paced F&B environment.

This role requires someone who can lead by example, maintain high service standards, and support both the floor and operational needs of the business, especially during peak periods and events.

Key Responsibilities

• Oversee the day-to-day restaurant operations to ensure smooth service, efficiency, and customer satisfaction.
• Lead, supervise, train, and motivate service staff to maintain high standards of performance and professionalism.
• Support hiring and staff onboarding, including scheduling and manpower planning.
• Work closely with the kitchen team and management on menu planning, promotions, and continuous improvements.
• Assist in developing and maintaining a strong food and beverage offering, including cocktails and beverage promotions that complement the restaurant concept.
• Manage reservations, customer service, and guest feedback, and resolve any issues promptly and professionally.
• Ensure compliance with food hygiene, workplace safety, and cleanliness standards at all times.
• Monitor stock levels, coordinate ordering, and manage supplier relationships for both food and beverage items.
• Support and coordinate events, group bookings, and special functions, including staffing and service planning.
• Monitor operating costs, control wastage, and support budgeting and cost management.
• Conduct regular checks on restaurant facilities, equipment, and overall outlet condition, and arrange maintenance when required.
• Step in operationally when needed, including supporting the service floor or bar during busy periods.

Job Requirements

• Minimum 6 years of experience in restaurant or hospitality operations, including experience in a supervisory or managerial role.
• Strong knowledge of North Indian cuisine and restaurant service operations.
• Experience in managing teams in a fast-paced dining environment.
• Good understanding of beverage operations and cocktail service is an advantage.
• Strong leadership, communication, and interpersonal skills.
• Able to handle customer concerns professionally and maintain a high level of guest satisfaction.
• Good organisational skills and attention to detail.
• Able to work flexible hours, including weekends and public holidays where required.
• Bachelor’s Degree, Diploma, or equivalent qualification in Hospitality, Business, or a related field is preferred.

Preferred Attributes

• Hands-on management style with strong operational awareness.
• Ability to work under pressure and make sound decisions quickly.
• Positive attitude, team-oriented mindset, and commitment to service excellence.
• Experience in handling events, promotions, and high-volume service periods.

About Us

Barrels Entertainment operates vibrant dining concepts in Singapore, focused on quality food, strong service, and memorable guest experiences. We are looking for a committed and capable manager to support our continued growth and operational excellence.

Job Description & Requirements

Cook cum cleaner at Childcare Centre in Tampines near the MRT

To prepare breakfast, lunch and tea break.

To maintain cleanliness in the kitchen, storeroom and to take charge of groceries.

Must clean the workplace and follow heath and safet guidlines.

To follow all sanitation procedures.

Work as a team with the cleaners.

7 - 4.30 pm / 8-5pm

Call Cecilia at 90690910

Aedas is one of the world’s leading architecture design practices with a core mission to create inspiring designs that enhance the built environment and enrich lives — today and for future generations. Aedas leverages on its global network of expertise and deep understanding of local culture to deliver design solutions tailored to the nuances and needs of the communities we design for. We take a holistic design approach to sustainability with the goal of maximising benefits to the natural environment and communities, thereby building a better environment in which to work, live, play, and learn.

Aedas operates from 3 principal Design Centres in Asia, Europe and the Middle East with a global network of 13 offices and over 1,000 staff spanning 4 continents.

With a commitment to design excellence, we offer expertise in Architecture, Interior Design, Master Planning and Urban Design, across a broad range of sectors including Commercial, Residential, Mixed-Use, Education, Hospitality (including Integrated Resorts), Retail, Transportation, Aviation, Civic & Cultural, and Sports & Leisure.

Key Responsibilities:

• Assist in space planning, layouts, and design development.
• Support design presentations, material boards, and visualization work.
• Prepare drawings and documentation for design and construction phases.
• Coordinate with vendors and consultants on finishes and FF&E.
• Maintain project documentation with attention to consistency and detail.

Key Competencies:

• Good design sensibility and attention to detail.
• Good visual communication and presentation skills.
• Organized and responsive in managing tasks and timelines.
• Clear communicator and collaborative team member.

Aedas is one of the world’s leading architecture design practices with a core mission to create inspiring designs that enhance the built environment and enrich lives — today and for future generations. Aedas leverages on its global network of expertise and deep understanding of local culture to deliver design solutions tailored to the nuances and needs of the communities we design for. We take a holistic design approach to sustainability with the goal of maximising benefits to the natural environment and communities, thereby building a better environment in which to work, live, play, and learn.

Aedas operates from 3 principal Design Centres in Asia, Europe and the Middle East with a global network of 13 offices and over 1,000 staff spanning 4 continents.

With a commitment to design excellence, we offer expertise in Architecture, Interior Design, Master Planning and Urban Design, across a broad range of sectors including Commercial, Residential, Mixed-Use, Education, Hospitality (including Integrated Resorts), Retail, Transportation, Aviation, Civic & Cultural, and Sports & Leisure.

Job Summary:

Lead and manage the design and execution of interior design projects. Oversee design documentation and coordination for project delivery.

Key Responsibilities:

• Lead conceptual and detailed design phases.
• Develop presentations, renderings, and project documentation.
• Coordinate design documentation, drawings, and presentations.
• Liaise with consultants, vendors, and contractors for smooth execution.
• Conduct site visits to monitor progress and resolve design challenges.
• Guide junior team members and support project consistency.

Key Competencies:

• Strong leadership in design direction and team coordination.
• Deep understanding of materials, detailing, and project delivery.
• Effective problem-solving skills in fast-paced project environments.
• Able to mentor junior staff and uphold design quality.

Requirements & Attributes

• Bachelor’s Degree in Interior Design, Architecture, or related field
• Minimum of 7 years’ experience in a similar role
• Experience in project liaison is essential
• Proven experience in hospitality design
• Knowledge of building codes and interior design principles
• Excellent decision-making skills especially when under pressure
• Superior communication, presentation, project management, and leadership abilities
• Proficiency in software such as AutoCAD, SketchUp, 3D Max, Illustrator, Photoshop, etc

The Assistant Baker will support daily bakery operations while undergoing structured on-the-job training. The trainee will be exposed to fundamental baking techniques, ingredient handling, food hygiene standards, and production processes in a commercial kitchen. This role aims to equip the trainee with practical skills and industry knowledge in bakery production.

Key Responsibilities:

• Assist in preparation of ingredients (measuring, weighing, mixing).
• Support production of baked goods such as cakes, pastries, and cookies.
• Operate basic bakery equipment (mixers, ovens, proofers) under supervision.
• Follow standard recipes and production schedules to ensure product consistency.
• Maintain cleanliness and hygiene of workstations in compliance with food safety standards.
• Assist in decorating, finishing, and packaging of baked products.
• Monitor stock levels and support inventory control and stock rotation (FIFO).
• Ensure proper storage of ingredients and finished products.
• Adhere to workplace safety and hygiene regulations.
• Work collaboratively with team members and report to the Head Baker

Requirements

• Interest in baking and food production.
• Willingness to learn and adapt in a fast-paced kitchen environment.
• Able to perform physical tasks and stand for extended periods.
• Basic understanding of food hygiene and safety practices is an advantage (training will be provided).
• Ability to follow instructions, recipes, and standard procedures accurately.
• Good teamwork and communication skills.
• Mid-career individual eligible for the SGUnited MCPP programme.

Duration

Upon successful completion of the 6-month attachment under the SGUnited Mid-Career Pathways Programme, the trainee will be considered for full-time employment, subject to performance and suitability.

1.Oversee daily restaurant operations and ensure smooth functioning

2.Manage and train staff, including scheduling and performance monitoring

3.Deliver exceptional customer service and handle customer complaints professionally

4.Maintain high standards of food quality, hygiene, and safety

5.Monitor inventory levels and order supplies as needed

6.Control costs and optimize profitability

7.Ensure compliance with health and safety regulations

8.Develop and implement marketing and promotional strategies

9.Prepare reports on sales, expenses, and staff performance

Experience: Minimum 5 years experience in Prata Flipping

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Prepare, cook, and present a variety of dishes according to the restaurant’s menu and established recipes

Ensure consistency in taste, quality, portion size, and presentation of all food items

Assist in the preparation of ingredients, including washing, cutting, marinating, and storing

Maintain cleanliness and organization of the kitchen, workstations, and storage areas at all times

Follow all food safety, hygiene, and sanitation standards strictly

Operate kitchen equipment safely, including stoves, ovens, grills, fryers, and knives

Minimize food wastage through proper planning and portion control

Coordinate with other kitchen staff to ensure timely preparation and service of orders

Assist in menu planning by suggesting new dishes or improvements based on customer preferences

Ensure proper storage of food items in accordance with temperature control and safety guidelines

Experience: Minimum 4 years experience in Prata Flipping

Job Responsibilities:

• Assist service staff in daily operations
• Prepare table with special attention to sanitation and order before guests arrive
• Replenish supplies of tableware as and when during operations
• Clear tableware and reset tables after guests leave
• Scrape and stack soiled dishes and returned them to the dishwasing area
• Conduct housekeeping including cleaning and mopping dining areas
• Ensure the safety of guests and colleagues when performing duties
• Maintain the cleanliness of the restaurant at all times
• Any other duties and timing assigned by the Restaurant Manager from time to time

Job Requirement:

• Experienced server with minimum 1 year of F&B experience
• Able and willing to work in a fast-paced environment with an energetic and positive attitude
• Able to work on weekends and Public Holidays
• Hard-working and takes initiative
• Training will be provided for inexperienced server

Salary for Part-Timer

• Non experienced service crew - $12 per hour
• Experienced service crew - $18 per hour

Hereby, Chin Huat welcomes you joining a team that values respect, transparency and growth. We are here to help you succeed and we’re committed to creating an enjoyable workplace where you can thrive.

Interested applicant please call+65 98305276 or come down to our restaurant on Monday, Wednesday to Friday @2.30pm to 4.30pm for an interview.

We’re a central kitchen helping Singapore food brands scale, and we’re looking for someone who genuinely loves food and people. This role is not about cold calling. It’s about building strong relationships with our existing customers, understanding their business, and helping them grow.

What you’ll do

• Be the main point of contact for your customers
• Build strong, long-term relationships and become someone they trust
• Coordinate with our R&D and Ops teams to deliver what customers need
• Spot opportunities to grow accounts, new SKUs, higher volume, better solutions
• Stay curious about food trends and share ideas with customers

Who we’re looking for

• Someone who is good at building genuine connections with people
• Passionate about food, excited by new F&B concepts
• Enjoys analysing menus and thinking about how to improve them
• Organised, responsible, and follows through on tasks
• Comfortable working with different teams internally
• No experience in sales or F&B is okay. What matters most is your attitude and interest in food.

Why join us

• Focus on building relationships, not chasing leads
• Exposure to real F&B operations, R&D, and scaling brands
• Work with a team that cares about food and doing things right
• Grow as we grow

Assistance in Kitchen Operations:Assist the Sous Chef in managing the kitchen team and daily operations.
Ensure food preparation, cooking, and presentation are in line with the restaurant’s standards.

1. Menu Planning and Development:Collaborate with the Sous Chef and other chefs in developing new dishes and menu items.
   Ensure all recipes are followed accurately and consistently.
   
2. Training and Supervision:Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards.
   Provide guidance and support to maintain high productivity and efficiency.
   
3. Quality Control:Monitor food quality and presentation before it is served to guests.
   Ensure all food safety regulations and guidelines are followed.
   
4. Inventory Management:Assist in ordering and maintaining inventory of food and kitchen supplies.
   Control food waste and manage kitchen expenses within budgetary guidelines.
   
5. Kitchen Hygiene and Safety:Maintain cleanliness and organization of the kitchen and equipment.
   Ensure compliance with sanitation and safety regulations.
   
6. Communication and Collaboration:Coordinate with other departments, such as front-of-house staff, to ensure smooth service.
   Communicate effectively with the kitchen team and management.
   
7. Problem Solving and Adaptability:Address any issues that arise in the kitchen promptly and professionally.
   Be adaptable and able to handle changing priorities and demands.
   
8. Leadership and Teamwork:Lead by example in professionalism and work ethic.
   Foster a positive and collaborative work environment among kitchen staff.
   
9. Continuous Improvement:Stay updated with industry trends and techniques.
   Strive for personal and professional growth in culinary skills and knowledge.