Total 6,713 F&B / Tourism / Hospitality job vacancies

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Who we are

Flatty Wap is a New York-inspired pressed wrap kiosk opening August 2026 at One Raffles Place B1-27, Singapore CBD. We make everything from scratch — 48-hour jerk, 36-hour brisket, in-house sauces and slaws. Small team, high standards, fast service. This is not a factory kitchen. The craft is real and we take it seriously.

The role

You will be a core member of a tight kitchen team, working the line under our Head Chef and Sous Chef during a high-volume CBD lunch service. Your job is to execute to spec, hold the standard every single service, and keep pace when it gets busy. Consistency is non-negotiable here.

What we need from you

• Minimum 2 years experience in a professional kitchen — line cook, QSR, or fast casual
• Fast, clean, and disciplined on the line
• Can follow recipes and prep SOPs exactly and repeatedly
• Calm under pressure — lunch rush in a CBD kiosk is intense
• Reliable, punctual, and a team player who lifts the people around them
• Singapore Citizen or PR only

What you get

• $3,000–3,400/month depending on experience
• Full-time, Monday to Saturday — closed Sundays
• 15 days annual leave from Day 1
• Small team where your work is seen and recognised
• Ground floor of a brand being built from scratch with genuine growth ambitions

Responsibilities:

• Prepare and cook menu items according to recipes and standards
• Set up workstations with all needed ingredients and cooking equipment
• Ensure food is prepared in a timely manner and presented according to quality standards
• Maintain a clean and organized kitchen, including equipment, utensils, and work areas
• Manage kitchen stock for daily operation and food cost control
• Assist in receiving and storing deliveries according to FIFO (First In First Out) practice
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

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 Description:

• The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.
• Responsible for our signature Sofitel Le haute Croissant production and sales.
• Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Creates enthusiasm for training and development amongst his subordinates.
• Motivates and leads by example.
• Communication of food trends and market needs to ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Conduct weekly inspections of kitchens and restaurants with follow-ups.
• Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
• Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Be fully responsible for the labour budget of his assigned kitchen department
• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Possess SFA Hygiene Certification – Level 3 and above.
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• An understanding of luxury guest expectations.

Whether you are returning to work, looking for flexible shifts, just completed school, or searching for a long-term career opportunity, we welcome you.

About the Role
You’ll be the face of the restaurant serving customers with a smile, keeping the dining area clean, and making sure every guest leaves happy. We have an exciting opportunity for you to join our client as a Service Crew. Love Serving People? We Want You.
Join our fun and friendly team! If you're outgoing, enjoy customer interaction, and love food, this role gives you a great start in F&B.

Responsibility:

• Set up the work station for service preparation.
• Ensure service delivery is seamless and smooth
• Take and serve customer orders accurately
• Handle POS, cash, and basic cleaning duties
• Maintain service standards and hygiene
• Assist kitchen team when needed
• Work as part of a fun, fast-moving team

Requirements

• Friendly personality and good communication
• No experience needed, training will be provided
• Able to work shifts, weekends, and public holidays
• Willing to learn and grow in the industry
• Willing to work on weekends & public holidays

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Are you passionate about the F&B industry with a culinary background and hands-on cooking skills? Join our client's growing team, where they are dedicated to delivering high-quality, delicious meals to the customers. We're looking for a motivated F&B Management Trainee to support our operations and learn the ins and outs of running a successful food kiosk.

Job Responsibilities:

• Food Preparation and Cooking: Prepare and cook menu items following standards and quality guidelines.
• Counter Service Management: Oversee customer service at the counter, ensuring efficient, friendly, and prompt service.
• Inventory Control: Assist with stock checks and inventory management, ensuring all ingredients and supplies are available.
• Hygiene and Safety Compliance: Maintain high standards of hygiene, cleanliness, and food safety.
• Training and Development: Work closely with senior staff to develop the skills needed for a successful F&B career, with potential for future leadership roles.

Requirements:

• Certification in Culinary Arts, F&B Management, or related field preferred.
• Previous experience in cooking or kitchen operations preferred.
• Excellent customer service skills, with a friendly and professional demeanor.
• Strong organizational skills, ability to multitask, and a keen eye for detail.
• Willingness to learn and grow in a dynamic, fast-paced environment.

Benefits:

• Competitive salary with growth opportunities.
• Hands-on training and mentorship from experienced professionals.
• Opportunities for career advancement within the company.
• Staff meals provided.

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.
We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Job Title: Restaurant Manager – Fine Dining

Location: Orchard Road

About the Role
We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our fine dining establishment. The ideal candidate will ensure exceptional guest experiences, uphold high service standards, and lead a team dedicated to delivering excellence.

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and motivate front-of-house staff to provide professional, attentive, and personalized service.
• Maintain the highest standards of food quality, presentation, and service in line with fine dining expectations.
• Manage reservations, seating arrangements, and guest flow to maximize efficiency without compromising experience.
• Handle guest feedback and resolve complaints with professionalism and discretion.
• Collaborate with the Head Chef and kitchen team to align service with menu offerings and wine pairings.
• Monitor inventory, procurement, and cost control, ensuring profitability and minimizing waste.
• Implement and uphold compliance with health, safety, hygiene, and licensing regulations.
• Drive sales through upselling, wine service, and special events/promotions.
• Prepare reports on sales, budgets, and staff performance for senior management.

Requirements

• Proven experience as a Restaurant Manager, Assistant Manager, or similar leadership role in fine dining preferred.
• Strong knowledge of food and beverage service standards, wine service, and fine dining etiquette.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to remain composed under pressure and manage demanding guests.
• Excellent organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Diploma/Degree in Hospitality Management or related field preferred.

What We Offer

• Competitive salary and performance incentives.
• Opportunities for professional growth and career advancement.
• A dynamic and supportive work environment in a prestigious dining setting.

Your Role

As a Gensler Interior Designer, you will tap into your boundless creativity and passion for design to produce unique and functionally beautiful spaces for clients. You are a self-motivated, team player who is ready for active participation in all phases of the design process. With you as part of the design team, interiors have never been so engaging.

What You Will Do

• Perform interior design assignments using professional concepts and procedures;
• Producing space plans, furniture plans, elevations, sections, joinery/millwork details; conceptual and finished design presentation documentation
• Providing solutions to design problems and generate design alternatives
• Develop and produce BIM drawing packages for design review, tendering and construction phases of the project;
• Selection, scheduling and concept of FF&E and color and materials for projects in coordination with other team members for presentation to clients and space planning concepts;
• Produce sketch plan/schematic design documentation of interior layouts, loose furniture, joinery, finishes;
• Meet with suppliers and co-ordinate and educate the design team on new materials, brands and special treatments;
• Delivering the highest quality of professional service
• Acting as primary design interface with clients and attend client / site meetings;
• Prepare/oversee the preparation of finishes boards for client presentations;
• Render plans and elevations to convey a design concept to a client;
• Guiding, advising, and mentoring other designers on projects, developing design directions and leading design critiques/forums
• Reviewing drawings, mock ups, materials, and finish samples submitted by project contractors
• And any other related responsibility as assigned. Your manager will communicate with you further about specific requirements and expectations of your job, which can be adjusted according to business and organizational goals.

Your Qualifications

• 6+ years’ experience with the design of retail & hospitality interiors projects.
• Bachelor’s degree from an accredited school of design.
• Strong planning abilities, including development of design concepts, knowledge of furniture and finishes, planning codes, and budgets.
• Self-starters with good verbal and written communication skills.
• Strong skills in client communication and presentations.
• Good organization and time management skills. Possess the ability to work well with a team.
• Knowledge in sustainable design principles required.
• LEED, WELL, Fitwel, Greenmark or other rating systems accreditation preferable.
• Previous experience in sustainable design projects preferable. Especially built projects with LEED, Living Building Challenge, WELL Building Standard, Fitwel and /or Net Zero Building certification.
• Demonstrate a collaborative and integrated approach towards achieving high sustainability project goals.

Your Design Technology Qualifications

Essential:

• Good working knowledge and experience in Autodesk Revit for design authoring, documentation, data extracts and project delivery.
• Good knowledge and experience with the strategic planning, and setup of BIM projects.
• Good knowledge and experience with collaboration within the BIM context, including cloud-based markups, consultant coordination and clash detection.
• Good knowledge and experience with interoperability workflows between Rhino & Revit throughout all the stages of a project.

Desirable:

• Basic understanding and familiarity in Rhinoceros for design authoring.
• Good knowledge and experience with real-time rendering processes, and material creation & management within the context of integrated BIM and parametric workflows.
• Understanding of the capabilities and application of Information Management tools such as Aconex, Asite, Newforma, etc.
• Basic understanding and familiarity with Computational Design applications such as Grasshopper and/or Dynamo.
• Basic understanding and familiarity with simulation principles and processes, including interpretation, and application of results.
• Basic understanding and familiarity with the use of VR walkthroughs and panoramas.

Applications we work with:

• Design Authoring - Revit, Rhino, Autocad, Navisworks
• Collaboration - BIM360
• Computational Design - Grasshopper, Dynamo
• Building Performance Simulation - Insight, Sefaira, Diva, Ladybug tools
• Visualisation – Vray, Enscape, Twinmotion, 3DSMax
• Graphics & Productivity - Adobe Creative Suite, Microsoft Office Suite
• Experiential – Unreal Engine, Unity
• Development – C#, Python

To be considered, please submit portfolio and/or work samples in PDF format.

Life at Gensler

As a people-first organization, we are as committed to enjoying life as we are to delivering best-in-class design. From internal design competitions to research grants to “Well-being Week,” our offices reflect our people’s diverse interests.

We encourage every person at Gensler to lead a healthy and balanced life. Our comprehensive benefits include medical, dental, vision, disability and wellness programs. We also offer profit sharing and twice annual bonus opportunities.

As part of the firm’s commitment to licensure and professional development, Gensler offers reimbursement for certain professional licenses and associated renewals and exam fees. In addition, we reimburse tuition for certain eligible programs or classes. We view our professional development programs as strategic investments in our future.

Job Title: F&B Supervisor

Salary: S$3,300 – S$3,800 per month

Key Responsibilities

• Attend to customers professionally and courteously.
• Take food and beverage orders accurately.
• Serve food and beverages promptly.
• Handle customer enquiries and feedback.
• Ensure cleanliness and hygiene of dining areas.
• Assist in opening and closing duties.
• Coordinate with kitchen staff to ensure smooth service operations.
• Operate POS system and handle cashless payment transactions.
• Monitor stock levels and assist in inventory control.
• Comply with food safety and workplace safety regulations.

Requirements

• Relevant F&B experience preferred.
• Positive attitude and customer service mindset.
• Able to work independently and as part of a team.
• Good communication and interpersonal skills.
• Able to work on weekends and public holidays when required.
• Food Hygiene Certificate will be an advantage.

Working Hours

• 6 days work week.
• Rotating shifts as assigned.
• Able to work weekends and public holidays.

Benefits

• Annual Leave.
• Medical Benefits.
• Staff Meals.
• Performance Bonus (subject to company performance).

RecruitFirst is hiring!
You will be outsourced/deployed to our client!

Responsibilities

1. Responsible to analyse food safety and quality results and track performance against established goals and assist in periodic reporting of performance.
2. Serve as first point of contact for all customer quality inquiries, aiding in scheduling of audits, providing feedback to both simple and complicated inquiries.
3. Develop, update and implement current Food Safety Management System (BRC), HACCP and Halal Quality Management System (MUIS) in accordance to standards to ensure products produced meet relevant regulations and certification requirements.
4. Ensure production, warehouse and areas where activities affect food safety and quality comply with GMP.
5. Lead and conduct investigation of customer complaints, maintain investigation log and track investigation closure.
6. Issue CPAR to internal and suppliers for all non-conforming products including raw materials, work-in-progress and finished products.
7. Conduct annual mock recall, traceability and mass balance exercise.
8. Support and assist external audits and inspection including 3rd Party, Customer and Regulatory audits and inspections.
9. Develop and conduct appropriate training in all aspects of food quality and safety to ensure compliance to established systems.
10. Responsible for the application of Export Health Certificate and Phytosanitary Certificate.
11. Provide technical advice and support to sales, shipping, maintenance and production department.
12. Responsible to issue and complete customer inquiries, questionnaires, COA, product specifications and declarations.

Requirements

1. Minimum Diploma in Food Science or equivalent.
2. QC in Food is Preferred
3. Ideally, candidate should have 1-2 years' experience in the food industry to have shorter learning curve.
4. Basic Computer Knowledge and proficient in Microsoft Office software
5. Able to handle English and Mandarin speaking staff and customers representatives.
6. Be able to work interpedently with a high level of initiative and resourcefulness.
7. Fast learner and able to work under pressure.
8. Good communication and interpersonal skills.
9. Good understanding of Food Safety Management System.

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

Come Join the Burnt Ends Hospitality Group!
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Set up cutlery, crockery and glassware on table
• Provide menus and announce Waiter/Waitress’s name
• Welcome guests to the venue and during departure
• Monitor the guest waiting list from time to time to manage customers' waiting time
• Guide customers to assigned dining or bar areas
• Allocate seats to customers by processing collated reservations
• Build good rapport with customers to improve customers' experience
• Follow customer service Standard Operating Procedures (SOPs)
• Comply with the Company's personal, food and beverage hygiene standards
• Adhere to legislative requirements pertaining to handling and consumption of alcoholic beverage
• Perform opening, operating and closing of shifts
• Execute daily operational tasks according to staff roster
• Answer incoming calls and address customers’ queries
• Suggest areas for continuous improvement within work area
• Coordinate with service staff about available seating options
• Perform clerical duties such as typing, filing, copying, emailing, answering and responding to telephone calls and messages, as well as coordinates schedules and appointments
• Maintain polite and professional communication via phone, e-mail, and mail
• Other admin tasks

Job Requirements:

• Minimum 1-2 years of F&B experience preferred
• No cert required. Training is provided.
• Basic Microsoft office skill required (Eg, Words and Excel)
• Personable, charming and outgoing personality, with a strong service-attitude
• Able to multitask and work efficiently under pressure
• Possess stamina to stay on feet for long periods
• Able to work evenings, weekends, and holidays
• 5 day work week (44 hour per week)

Benefits:

• Medical insurance
• Dental coverage
• Monthly incentives
• Annual performance bonus
• Strong growth and development opportunities
• 12 days Annual leave + 1 day Birthday leave
• 1.5x OT pay for hours worked beyond 44 hours per week

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of Burnt Ends!

The Job

The Assistant Restaurant Manager supports the Restaurant Manager in executing the business plan and managing daily operations of a designated restaurant. You will lead and motivate a diverse team to deliver exceptional customer experiences while driving operational excellence and continuous improvement.

Responsibilities

• Cascade KPIs to teams and individuals to drive measurable business results.
• Analyze operational data to identify cause-effect relationships and recommend effective solutions.
• Assess critical elements of operational challenges and propose actionable courses of action.
• Provide expert guidance and advice within your area of responsibility to enhance team performance.
• Seek and share learning opportunities to continuously improve skills and knowledge across contexts.
• Evaluate customer needs and experiences to develop solutions that enhance value and satisfaction.
• Adapt to changing circumstances, including emergencies, to maintain smooth restaurant operations.
• Implement initiatives that improve processes and systems for operational efficiency.
• Facilitate team discussions to build consensus on ideas and recommendations affecting performance.
• Identify and cultivate partnerships that strengthen internal and external relationships.
• Lead staff supervision by clarifying roles, planning work, and assessing performance to build a high-performing team.
• Monitor emerging trends and issues to proactively address impacts on team and service quality.
• Create opportunities for team members to contribute ideas that enhance service excellence.

Required competencies and certifications

• Minimum 3 years of experience in the Food and Beverage industry in Singapore.
• Knowledge of local food industry laws, certifications, regulations, and compliance requirements.
• Ability to manage both Back and Front of House operations effectively.
• Experience in store operations and staff scheduling or roster management.
• Strong communication skills to engage effectively with internal teams and external parties.
• Passion for the food industry and delivering outstanding customer experiences.