Total 900 F&B / Tourism / Hospitality job vacancies

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job Summary

The Sous Chef supports the Head Chef in managing daily kitchen and back-of-house operations, including menu planning, cost control, staff supervision, administration, and maintaining hygiene and safety standards. The role ensures smooth workflow, consistent food quality, and adherence to company procedures and regulatory requirements.

Key Responsibilities

• Assist in overseeing daily food production and overall kitchen operations to ensure smooth service.
• Support manpower planning and maintain effective communication with the kitchen team to ensure efficient workflow.
• Ensure food served meets quality, taste, nutrition, and safety standards.
• Assist in planning and executing monthly rotating menus, special promotions, and banquet menus in collaboration with the Head Chef/Unit Manager.
• Address and follow up on customer feedback regarding food quality and kitchen services, ensuring service recovery where needed.
• Coordinate with F&B teams for daily and weekly banquet or event requirements.
• Ensure all services and operations comply with in-house, corporate, and regulatory standards.
• Assist with administrative tasks such as submitting inventory, cost control, and operational reports.
• Prepare and submit HR-related documentation (e.g., attendance, leave, timecards) for kitchen staff to the reporting manager.
• Attend service or operational meetings and contribute to improving overall service levels.
• Assist in staff training, development, and performance evaluations.
• Ensure safe and proper usage of all kitchen and cleaning equipment; report faulty equipment promptly.
• Uphold and enhance hygiene, workplace safety, and food safety standards for both front-of-house and back-of-house operations.
• Ensure accurate recording of food sampling logs, daily cooking core temperatures, and refrigerator/chiller temperature logs.
• Support Head Chef and management during visits from other departments (e.g., HR, Purchasing, Finance, SEQ).
• Perform any other duties assigned by the Head Chef, client, or management to support operational needs.

Key Requirements

• Minimum 4-5 years of relevant experience in a professional kitchen environment, preferably in a supervisory role.
• Strong verbal and written communication skills to ensure effective teamwork and clear instructions.
• Good organizational skills, with the ability to prioritize and coordinate workflows in a fast-paced environment.
• Strong interpersonal and people management skills to work effectively with staff at all levels and handle customer interactions professionally.
• Ability to understand menu planning, food costing, and kitchen operations within organizational objectives.
• Strong customer service orientation with the ability to respond professionally to feedback.
• Team player with leadership qualities and a commitment to maintaining high culinary standards.
• Knowledge of food hygiene, safety regulations, and adherence to company and regulatory requirements.

Working days: 5-day work week 
Working hours: 9am to 6pm
Work location: Boon Lay
Salary: $2300 - $2800

Responsibilities:

• Ensure the food manufacturing process comply with food safety standards, specifications, and government and industry regulations.
• Assist in the implementation and maintenance of ISO 22000, FSSC 22000, Halal and SFA documentation and standards.
• Conduct routine inspections of production processes to ensure compliance with regulatory standards and perform routine in-process checks on products.
• Support regulatory inspection, customer audits and visits and to follow-up with corrective action and documents, when necessary.
• Responsible for reporting any non-conformance of products / process and timely reporting to the Executive / Manager.
• Other ad-hoc duties as required.

Requirements:

• Knows how to use MS Office.
• Able to work in chilly environment (10°C to 15°C).
• Preferably a Diploma in Food Science, Food Technology or equivalent.
• Preferably knowledgeable in local & international food safety standards

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Accounts Payable (AP)     

• Process and record suppliers' invoices accurately and on a timely basis
• Reconcile invoices against suppliers' statements and supporting documents
• Statements of Account (SOA)
• Coordinate with internal departments to resolve billing discrepancies
• Record payments in the accounting system and maintain proper documentation and filing
• Process payments to vendors on a timely basis

Accounts Receivable (AR)

• Prepare and record invoices in the accounting system
• Scan and send invoices, together with supporting documents to customers
• Verify completeness of supporting documents and ensure proper filing
• Record incoming payments accurately
• Prepare and issue Statements of Account (SOA) to customers and follow up on outstanding balances
• Respond to customer enquiries in a timely and professional manner

Expense Processing

• Assist in processing staff expense claims, including data entry and verification
• Inventory Support
• Assist in stock take and cycle counts where required
• Assist to retrieve documentation for stock valuation purposes

Others

• Maintain and update customer and vendor master data in the accounting system
• Ensure proper, accurate and systematic filing of accounting and supporting documents
• Provide administrative and operational support to the finance team
• Perform ad-hoc duties as assigned

Requirements:

• LCCI or relevant qualification
• Proficient in Microsoft Excel and accounting software
• Detail-oriented, organized and able to meet deadlines
• Good communication and interpersonal skills
• Positive attitude and willingness to learn

Job Level: Intermediate or Experienced

Salary Range: 

Part time: 18 - 20 / hr

Work Schedule: 4 hrs straight duty

12nn to 4pm 

6pm to 10pm

Department: Operations Department - F&B

Location: Orchard, Singapore (various locations)

Overall Job Objectives

We are seeking experienced and dynamic individuals to deliver exceptional food and beverage service within INITIA Group’s F&B brands. The F&B Ambassador will act as the face of the brand, providing personalized customer experiences while maintaining high service standards. The role involves actively supporting the Outlet In-Charge to enhance sales performance and ensure customer satisfaction through professional service and hospitality.

Core Responsibilities 

• Minimum 1–2 years of experience in the food and beverage or customer service industry.

• Strong interpersonal skills with the ability to build positive relationships with customers and team members.

• Self-motivated, reliable, and able to work independently with minimal supervision.

• Excellent communication skills and a service-oriented mindset.

• Positive, confident, and approachable personality with the ability to handle diverse customer interactions.

• Familiarity with POS systems and basic operations of an F&B outlet is preferred.

Job Specifications 

• Minimum 1–2 years of experience in the food and beverage or customer service industry.

• Strong interpersonal skills with the ability to build positive relationships with customers and team members.

• Self-motivated, reliable, and able to work independently with minimal supervision.

• Excellent communication skills and a service-oriented mindset.

• Positive, confident, and approachable personality with the ability to handle diverse customer interactions.

• Familiarity with POS systems and basic operations of an F&B outlet is preferred.

Key Deliverables

• Deliver exceptional customer experiences, ensuring professional and personalized service.

• Drive outlet sales through effective promotion and upselling of products and services.

• Maintain service efficiency by handling POS/ordering systems and addressing customer feedback promptly.

• Ensure adherence to cleanliness, safety, and operational standards.

• Represent the brand professionally, embodying its values and maintaining a positive image.

Benefits of the role 

• Career Progression

• Working location will be premium location at Orchard area

• Collaborative and inclusive work environment that values creativity and innovation.

• Opportunity to work on diverse projects across various industries.

INITIA GROUP is the biggest brand concept leader in Singapore & Malaysia. We have been in the beauty and F&B industry for years and are now in Art, Retail, and Photo Studios. We are a fast-paced growing company, bringing all unique and on-trend concepts. We have a lot of expansions going on and we need additional talents in our growing family.

.

If you’re excited about our company’s vision for this position and want to start the path of becoming one of our future leaders, we’d like to hear from you.

.https://initia.sg/

APPLY NOW!  

1. JOB DESCRIPTION

Job Title

F&B Supervisor

Occupation

Food & Beverage Outlet Supervisor

Job Description & Requirements

WHO ARE WE?

INITIA Group sets out to find a consumer service business that is differentiated and advantaged, non-seasonal and non-cyclical. We believe in going the extra mile when serving our customers, providing them with the utmost experience during every of their visit. With a strong senior management, we possess a strong presence within the South East Asia Region.

Some of our brands include:

• Bada (Previously known as Leekaja Salon) (SG)

• Walking On Sunshine Salon & Café (SG & MY)

• You Are My Sunshine Salon & Cafe (SG)

• Ministry of Scalp Therapy

• Photopia - Self Photo Studio

• Am I Addicted - Pottery Studio 

• 
  

• We are looking for a F&B or Restaurant Floor Supervisor who will be responsible for supervising the day-to-day operations of the outlet restaurant side. He or She will ensure efficient restaurant operations as well as maintaining high standards of quality and service to achieve superior customer satisfaction.

DUTIES & RESPONSIBILITIES:

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned

• Supervise opening and closing operations ensure standard protocols are followed

• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet

• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.

• Supervise and maintain cleanliness of the outlet

• Ensure compliance with safety and sanitation regulations

• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints

QUALIFICATIONS:

• Bachelor's Degree in Hospitality / Retail Management or any related course

• Proven supervisory work experience in a hotel or restaurant set up (minimum of 2-3 years of experience)

• Strong leadership skills

• Excellent communication skills

• Customer service oriented

APPLY NOW AND ENJOY THE PERKS/BENEFITS OF BEING A PART OF THE FAMILY!

SEE THESE LINKS TO KNOW MORE ABOUT US!

• https://walkingonsunshine.sg/ 

• https://youaremysunshine.sg/ 

• https://www.initia.sg

• https://amiaddicted.sg/ 

2. SKILLS

Excellent Communication SkillsCustomer Service OrientedLeadershipQuality ControlFood SafetyCookingInterpersonal SkillsFood QualityInventorySanitationComplianceCustomer SatisfactionArticulateCustomer ServiceHospitality

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Auto-closes on: 1 Jul 2022

Number of Vacancies

10

Job Function

F&B

Position Level

Senior executive

Minimum Years of Experience

3

Employment Type

Full Time

Minimum Qualification Level

Bachelor's Degree or equivalent

Field of Study

Food and beverage

Monthly Salary Range (SGD)

$2,500 - 3,700

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

5. SCREENING QUESTIONS

There are no screening questions for this job posting.

Execute the day to day operation of all systems and plants and to response to all daily work requests from various operating departments and guests. Assist Engineer, Duty Engineer and Engineering Officer in the management, organization and control of all responsibilities established or assigned by the Chief Engineer and Hotel.

Technician (Shift)

· Ensure the duties assigned are carried out in accordance to the rules & regulations and policies and procedures set up.

· Perform emergency duties as per outlined under hotel emergency procedures.

· Ensure that all work requests are properly logged on the maintenance request log and it is updated appropriately at the end of each shift duty.

· Respond to guest requests or complaints promptly and efficiently to avoid inconvenience or discomfort.

· Maintain tools keys, equipment, parts and materials for general repairs in guestroom, public and service areas properly.

· Conduct inspection tour and checking on all the operating systems and plants status according to the check list and lookout for the abnormal working condition and take remedial actions accordingly. To report such abnormality to duty engineer attention.

· Record the inspection and current operating status of all systems and plants.

· Complete detailed shift hand over to the oncoming shift technician both in written and oral manner. The hand over should include all uncompleted and still in progress work, all equipment that breakdown, status of work request backlog, working tools, pagers, walkie talkie, keys, parts and materials, etc.

· Check the lighting (indoor and outdoor) status during evening and midnight. To switch off / on all those equipment according to the required time schedule.

· Attend to and resolve all operating status alarms generated by the BAS system or manually where applicable.

Technician (Building)

· Respond to job assignments in the upkeep and repairs of building facilities which include furniture, wall covering, upholstery, wood works, flooring, paint works & vanishing, masonry, and all decorative fixtures, etc.

· Execute all works assigned by work order and tasked by immediate superior or superior.

· Assist and supervise all works carried out by contractor.

· Make all architectural repairs to the building as per assignments or on own initiative, ensuring all work meets the local codes.

· Conduct inspection to the building as per schedule and advise of conditions, which might affect the operation of the hotel as well as any potential safety hazards.

· Assist in the construction of exhibits and displays as assigned or where applicable.

· Maintain clean work place & storage area.

· Adhere strictly to fire and life safety regulations.

· Perform assigned task under emergency situations.

· Maintain all tools and equipment properly.

· Assist in maintaining adequate inventory of general building maintenance.

· Perform all other duties, which may be assigned by the Chief engineer, or any other authorized engineer.

Position: Service Crew (Hotpot Dining/ Chinese Restaurant) (Singaporeans & PR)

Salary: SGD2,800 – SGD3,200