Total 568 F&B / Tourism / Hospitality job vacancies

The Chef de Cuisine, Italian Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities

Culinary Operations & Production

• Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implement initiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

Menu Development & Innovation

• Develop and enhance Italian and cuisine menus and premium offerings.

• Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements

• Certificate or Diploma in Culinary Arts or a related field.

• Minimum 6-8 years of relevant Italian cuisine experience, with at least 2 years in a leadership role.

• Experience in high-volume 5-star hotels, integrated resorts, or multi-outlet environments preferred.

• Expertise in Italian cuisine is highly advantageous.

• Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of HACCP and food safety standards.

Restaurant & Nightlife Manager

temper. Wine Room & Lounge is seeking an experienced, energetic, and commercially driven Restaurant & Nightlife Manager to lead venue operations and elevate the guest experience across both dining and nightlife service periods.

We are looking for a strong hospitality leader with a background in nightlife venues, clubs, lounges, premium bars, or high-energy hospitality concepts who understands how to balance operational excellence with atmosphere, entertainment, and guest engagement.

This individual will play a key role in shaping the venue’s identity, driving revenue performance, managing teams, and creating memorable late-night experiences that align with the temper. brand.

Key Responsibilities

• Report to the General Manager
• Oversee the overall operations of the restaurant and nightlife venue during service hours
• Lead and manage front-of-house teams to ensure exceptional guest experiences and service standards
• Drive venue atmosphere, energy, and guest engagement during late-night operations
• Manage floor operations, staffing, reservations, VIP experiences, and service flow
• Work closely with bar, kitchen, guest relations, and sommelier teams to ensure smooth daily operations
• Develop strategies to increase guest retention, sales performance, and operational efficiency
• Handle guest feedback, operational challenges, and service recovery professionally
• Monitor labour costs, inventory control, operational procedures, and revenue performance
• Support and execute nightlife programming, entertainment initiatives, and special events
• Recruit, train, mentor, and motivate team members to maintain high performance and morale
• Ensure compliance with health, safety, licensing, and company standards

Requirements

• Minimum 5 years of management experience in nightlife, clubs, lounges, premium bars, restaurants, or lifestyle hospitality concepts
• Strong understanding of nightlife operations, guest behaviour, and late-night venue management
• Proven leadership experience managing large front-of-house teams in high-volume environments
• Excellent communication, problem-solving, and organizational skills
• Strong commercial awareness with the ability to drive sales and operational performance
• Comfortable working late nights, weekends, public holidays, and irregular schedules
• Passion for hospitality, music, nightlife culture, and guest experience
• Experience within luxury or lifestyle hospitality brands is advantageous

Preferred Profile

• Established network within nightlife or hospitality communities
• Strong floor presence with the ability to lead confidently during busy operations
• Experience managing VIP guests, entertainment-driven venues, or nightlife activations
• Hands-on leader who thrives in fast-paced and dynamic environments
• Highly adaptable with a proactive and solutions-oriented mindset

What We Offer

• Opportunity to lead within a luxury lifestyle hospitality environment
• Career development and progression opportunities
• Dynamic and creative working culture
• Competitive remuneration and staff benefits

If you are passionate about nightlife hospitality, operational leadership, and creating unforgettable guest experiences, we invite you to join the team at temper. Wine Room & Lounge.

Role:
Cleaner / Kitchen Helper (Island wide // Up to $2400)

• Singapore Based (Punggol / Bartley / Dawson)

• 44 hour per week

• Preferably related working experience

• Salary: Basic $1500 - $1800 + allowances + AWS + Performance Bonus

• Career Progression Opportunities

Responsibilities:

Cleaner

• To sweep and mop floors daily.

• Vacuum classroom floor, mop classroom floor with disinfectant, clean and wash classroom tables, chairs and school equipment and devices.

• Ensure toilets and hand wash basins throughout the centre are stocked toilet paper and hand soap.

• To empty all waste, rubbish and recyclables in the appropriate disposal area.

• Perform any other duties assigned by your superiors.

Kitchen helper

• Cleaning and washing all used service / kitchen tools, equipment and workstations

• Maintain cleanliness & food hygiene standards ⁠

• Basic Knife Skills

• ⁠Able to stand long hours

• ⁠Able to read so can assist in stock taking, stock receiving and dispatching

• ⁠Able to handle day to day kitchen operation ie (Cooking, marination, cutting, packing, stock taking, cleaning)

WhatsApp me your resume for quicker processing! ☺️

WhatsApp: https://wa.me/6584067823 (Shiro)

SHEE YOKE RU|R26161758 | The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

• Prepare and serve food for dine in, take away or online orders.
• Prepare drinks and additional side orders for customers
• Attend and respond to the customers’ requests promptly and professionally
• Complete the routine of counter-opening, counter-closing duties during shift handover and closing at night
• Maintain the cleanliness of the back & front counter area, chiller, ice bin and beverage equipment on a regular basis
• Stock-up on the necessary sauces, cutleries, packing bags, cups and other items as required to serve the customer
• Serve meals and ensure the dining area is kept clean all the time
• Responsible to clear away rubbish properly to maintain a clean, safe and sanitary environment for customers
• Report immediately to the duty store manager for any unusual incidents that may cause harm to other employees or to the company’s brand
• Undertake any ad-hoc duties as assigned by the Restaurant Manager

FREE MEALS provided to staff during working hours for all breakfast, lunch and dinner

BIRTHDAY TREAT yearly

PERFORMANCE BONUSES

Are you passionate about crafting extraordinary dining experiences? At ATIPICO, we believe in the power of exceptional cuisine to create memorable moments.

Job Description

Assist Chef in preparing semi-fine dining cuisine

Execute food preparation and assist in presentation to ensure quality standards

Organise kitchen stock and ingredients

Work with Head Chef to maintain kitchen organisation

Maintain cleanliness of kitchen and general housekeeping

Requirements

Strong passion for Culinary

Willingness to work on a rotating roster

Strive for excellence in quality and presentation

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Staff discounts in ATIPICO

5 working days with 2 off days

The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.

POSITION SUMMARY

• Process all guest check-ins, check-outs, room assignments, and room change/late check-out requests
• Communicate to appropriate staff when guests are waiting for an available room
• File guest paperwork or documentation. Operate telephone switchboard station
• Run and check daily reports, contingency lists, and credit card authorization reports
• Responsible for managing group arrivals and departures
• Act as the main point of control for saleable rooms in conjunction with Revenue, Sales and Front Desk teams
• To be familiar with all room types, availability, rates, group movements and billing, daily events, promotions, VIP’s and Guest History guests
• To ensure that the Duty Manager is informed immediately of any emergency, security or health and safety matter
• To be able to manage back office (Front Office) administrative tasks such as inventory control to ensure inventory are managed and ordered when required
• Other administrative tasks such as rostering to be submitted in a timely manner for approval
  

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 Bahasa Indonesia are essential as the role will require to serve Bahasa Indonesia-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

We will need this talented individual to:

• To control the food cost and the consistency of quality and quantity of food served • Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef Requirement:

• Current Senior Sous Chef or Sous Chef with more than 10 years of experience in a 5-star hotel or reputable restaurant group

• Minimum Degree required

• Intermediate English language proficiency

• Basic knowledge of MS office, Exel and Payroll Software

• High level of flexibility

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Job Summary

You will prepare and serve high-quality food for restaurantservice, banquets, and special events while maintaining kitchen sanitation,managing supplies, controlling food costs, and collaborating effectively withteam members and management.

Responsibilities

Prepare and serve all restaurant foods, both hot and cold, including banquets and special events, ensuring adherence to quality standards and specifications

Apply culinary techniques skillfully using solid knowledge of all food products

Prepare base stocks and soups with consistent quality and understanding

Restock kitchen supplies and food items regularly to support smooth service operations

Label and date all products accurately to ensure proper safekeeping and sanitation

Maintain a clean, safe, and sanitary kitchen environment by meeting all sanitation standards

Assist chefs in implementing health, safety, and sanitation procedures effectively

Monitor and reduce food costs and waste through careful management and control

Rotate food products using the first-in, first-out method to maintain freshness and safety

Demonstrate solid menu knowledge and ensure attention to detail in plate presentation

Maintain professionalism in all interactions and tasks within the kitchen and service areas

Collaborate as a team member by assisting guests and employees with their needs and inquiries

Communicate clearly and effectively with management, chefs, and service staff to resolve issues and fulfill requests

The Food Outlet Manager is responsible for overseeing the daily operations of our food outlet to ensure profitability, efficiency, and compliance with Halal and hygiene standards.

• Operations Management: Oversee daily outlet operations, including opening and closing procedures. Manage inventory levels of raw materials, ingredients, and packaging supplies to minimize wastage. Ensure strict compliance with NEA (National Environment Agency)​ hygiene regulations and MUIS Halal​ standards (if applicable).
• Staff Management: Lead, train, and supervise outlet staff (Cashiers, Kitchen Assistants, Service Crew). Create work schedules and manage manpower costs. Handle staff discipline and resolve conflicts.
• **Financial & Sales: Achieve monthly sales targets and control operational costs (COGS, utilities). Manage cash handling procedures and ensure accurate reconciliation at the end of each shift. Analyze sales data to identify trends and suggest promotional items.
• **Customer Service: Handle customer feedback, complaints, and queries professionally. Maintain a positive brand image for Hui Ji Food.

Requirements:

• Min 10 years F&B management experience.
• Able to speak English & Chinese.
• Must be hands-on and lead by example.
• Experience with Halal food ops preferred.

Responsible for overseeing maintenance operations across the Group's F&B outlets and company facilities. This is a hands-on role involving troubleshooting, supervising maintenance staff, coordinating contractors, and ensuring equipment downtime is minimized.

Key Responsibilities

Maintenance & Repairs:

Troubleshoot and perform basic repairs for:

Kitchen Appliances and Machinery (Dishwasher/Aircon)

Exhaust and ventilation systems

Basic electrical and plumbing works

Attend to breakdowns and emergency maintenance issues.

Conduct preventive maintenance and regular site inspections.

Team & Vendor Management:

Supervise and guide in-house maintenance technicians and handymen.

Assign and monitor daily maintenance tasks.

Coordinate and manage external contractors and service providers.

Obtain quotations and recommend repair or replacement solutions.

Maintenance Tracking:

Maintain maintenance trackers and service records.

Monitor maintenance costs and recurring equipment issues.

Prepare monthly maintenance updates and recommendations.

Facilities Management:

Oversee upkeep of company facilities, including Loyang office and warehouse.

Support renovation, reinstatement and improvement works when required.

Requirements

Minimum 3 years of maintenance or facilities experience.

Hands-on and willing to travel between outlets.

Able to use Microsoft Excel and maintain maintenance records.

Experience in refrigeration, air-conditioning or F&B equipment maintenance is preferred.

Class 2/3 driving licence is an advantage

The Dishwasher is an essential part of the kitchen and service operation, responsible for cleaning and sanitizing all dishes, equipment, and utensils to maintain the highest food safety and hygiene standards. This role requires speed, attention to detail, and a strong sense of cleanliness.

•    Operate industrialdishwashing machines efficiently and safely

•    Wash, rinse, and sanitiseall crockery, cutlery, cookware, and service equipment

•    Sort and return clean itemsto correct storage locations promptly

•    Remove rubbish, food waste,and dispose of in line with waste management procedures

•    Maintain cleanliness of thewarewashing area, including floors, drains, and surfaces

•    Monitor and reportdishwasher temperatures and chemical levels to the Dishwashing Supervisor

•    Assist with general BOHcleaning tasks during off-peak periods

•    Follow all safety protocolswhen handling cleaning chemicals

•    Support kitchen and FOHteams by ensuring a constant supply of clean equipment

•    Assist in moving heavy loads such as pots, trolleys, and rubbish bins safely