Total 5,748 Others level F&B / Tourism / Hospitality job vacancies

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)

✅ Wee Yuan Huan

✅ Reg No: R21100383

✅ The Supreme HR Advisory Pte Ltd

✅ EA No: 14C7279

Payroll Assistant

Fei Siong Group – Singapore

Fei Siong Group, one of Singapore’s leading F&B companies with multiple brands across the island, is looking for a Payroll Assistant/ Executive to support our HR & Payroll operations. This role is ideal for individuals who are meticulous, organised, and eager to grow their career in HR and payroll administration.

About the Role

You will support the Payroll team in ensuring timely and accurate payroll processing for our multi-brand workforce. This position works closely with the HR team and various business stakeholders to ensure smooth HR and payroll operations.

Key Responsibilities

• Assist in the preparation of monthly payroll data (e.g., attendance, OT, allowances, claims).

• Verify staff attendance records, staff movement data, and payroll inputs for accuracy.

• Support submission of statutory contributions (CPF, SHG Funds, SDL) and monthly payroll-related reports.

• Maintain proper documentation, employee records, and filing of payroll documents.

• Provide support for onboarding, confirmation, and exit payroll administration.

• Assist in preparing payroll reconciliation reports and responding to staff payroll queries.

• Support internal and external audit requirements by ensuring proper documentation and compliance.

• Perform general HR administrative duties and any other tasks assigned by the Payroll team.

Requirements

• GCE ‘N’/‘O’/‘A’ Level, Diploma in HR/Business, or equivalent.

• Preferably 1–2 years of payroll or HR administrative experience (fresh graduates with HR interest may be considered).

• Basic understanding of Singapore employment regulations and payroll statutory requirements is an advantage.

• Proficient in Microsoft Office applications, especially Excel.

• Meticulous, organised, and comfortable working with numbers and high-volume data.

• A positive team player with good communication skills and a willingness to learn.

• Experience with HRMS or attendance systems will be an added advantage.

Why Join Us?

• Opportunities for career progression into Payroll Executive / HR Operations roles.

• Exposure to a high-volume, multi-brand F&B environment.

• Supportive HR team with training and learning opportunities.

• Stable, Singapore-grown company with strong operational excellence.

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Perform opening and closing duties

· Assist the cook in food preparation including frying, cooking soup, and cutting vegetables and meat according to SOP

· Prepare sauces, spices, seasonings and marinades based on standard recipes

· Perform Deep frying task, prepare salad, peel egg shell, make gyoza etc.

· Store food in designated containers and storage areas to prevent spoilage

· Assist in dishwashing if required

· Handle any other duties assigned by Chef

· Follow company safety SOP and wear safety equipment while working in the kitchen

POSITION SUMMARY

Contact appropriate individual or department (e.g., Sales, Data Administration, Accounting) as necessary to resolve guest calls, requests, or problems. Use sales techniques that maximize revenue while maintaining existing guest loyalty to Marriott, including up-selling. Determine and give complimentaries to guests as gifts for their patronage (e.g., rewards points, show tickets, gift certificates). Promote awareness of brand image internally and externally. Process requests for redeeming Marriott Rewards points. Process all reservation requests, changes, and cancellations received by phone, fax, or mail. Enter Marriott Rewards information into appropriate software when taking guest reservations. Answer, record, and process all guest calls, requests, questions, or concerns. Perform general office duties to support Sales & Marketing (e.g., filing, sending emails, typing, faxing).

Assist management in training and motivating employees; serve as a role model. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Monitor the performance of others to ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS 

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None 

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Programme: Specialist Diploma in Culinary Wellness
Mode: Online (Live Sessions via Zoom) At Sunrice GlobalChef Academy Online Platform
Schedule: Every Thursday, 9:00 hrs – 12:00 noon or 13:00 to 16:00 hrs  (7 sessions)
Learner Profile: Adult learners (aged 19 and above) from healthcare, F&B, and wellness-related fields

Overview

The SDCW stands out as a transformative programme by placing a strong emphasis on gut microbiome studies alongside disciplines such as food psychosociology, entrepreneurship, culinary science, and food chemistry. It empowers learners to explore the connection between the microbiome and overall health while acquiring practical culinary skills through hands-on sessions that feature Eastern and Western cuisines, including BlueZone practices. Participants gain insights into consumer behaviour, food composition, and the science of food.

Culminating in a capstone project, the program equips learners to innovate and create wellness-focused solutions while fostering entrepreneurial skills to develop and manage impactful, health-centric approaches tailored to unique requirements. It aligns with Singapore’s national goals of enhancing health and well-being while complementing existing tertiary courses

Module 5, on Food, Nutrition and Gut Microbiome, will be conducted entirely online, with live weekly sessions and interactive facilitation. Learners will be guided to connect emerging microbiome science with real-world culinary and dietary practices, culminating in a capstone project on Food as Medicine.

Module Objectives

The module aims to:
• Explain the structure and function of the gut microbiome and its link tooverall health.
• Examine current research, including the REMEDY study and related evidence on personalised nutrition.
• Discuss the roles of fibre, prebiotics, probiotics, and fermented foods in maintaining gut balance.
• Explore perspectives from Traditional Chinese Medicine (TCM) and Ayurveda on digestion and gut wellness.
• Enable learners to apply a “gut health lens” to everyday food choices and meal design.
• Guide students in completing a capstone project on Food as Medicine through evidence-based analysis.

Note: All notes have been provided by Amili, the premier precision gut microbiome company in Southeast Asia, based in Singapore

AMILI –Advancing Gut Health Through Microbiome Science

Module Breakdown (7 Lessons of Teaching)

Lesson 1: Understanding the Gut Microbiome
• Overview of microbial diversity, gut–brain axis, and immune regulation.
• Role of diet and environment in shaping gut flora.

Lesson 2: REMEDY and Related Studies –Personalised Nutrition
• Discussion of recent clinical and epidemiological studies.
• Interpretation of how individual responses to food vary by microbiome composition.

Lesson 3: Fresh, Fibrous, and Fermented –Critical Concepts in Gut Health
• Practical exploration of prebiotic and probiotic foods.
• Fermentation processes and their benefits.

Lesson 4: Traditional Chinese Medicine(TCM) and Gut Health
• TCM principles of digestion and organ balance.
• Integration of warming/cooling foods and digestive tonics.

Lesson 5: Ayurveda and Gut Health
• Ayurvedic concepts of agni (digestive fire) and doshas.
• Traditional dietary guidelines for balance and microbiome-friendly living.

Lesson 6: Food Through a Gut Health Lens –Practical Application
• Translating science into kitchen practice.
• Case discussions, meal planning, and mindful cooking.

Lesson 7: Project Guidance and Discussion
• Mentoring students on their final capstone: Food as Medicine.
• The project deliverables for this module include:

• A consumer education plan (e.g., labelling, website content, or an awareness campaign).
• A scientific rationale outlining the gut health benefits.
• A revised nutritional comparison table, accompanied by a 200–400-word analysis explaining how the changes enhance gut health.

Instructor Qualifications

Academic Background:

·        A Master’s degree or higher in Nutrition, Food Science, Dietetics, or a related biological or health science discipline, or equivalent professional experience demonstrating subject-matter expertise.

·         Desirable: Training or research in microbiome science or equivalent professional experience demonstrating subject-matter expertise, culinary nutrition, or integrative health.

Experience:
• Minimum 3 years of teaching, training, or professional practice in nutrition, culinary science, or wellness education.
• Preferably have familiarity with evidence-based practice and current microbiome research. research.
• Preferably be able to integrate both modern scientific and traditional food system perspectives (e.g., TCM, Ayurveda).

Skills:
• Strong communication and facilitation skills suited to adult learners.
• Proficiency in online teaching tools and virtual classroom management.
• Ability to supervise and assess student projects and provide constructive academic feedback.

Deliverables

• Deliver 7 Lessons of structured teaching (7 online sessions). Can also teach 1 or 2 of the sessions as per the discussion.
• Use the provided material and share any additional material used for the class with the Academy.
• Collaborate with the academy facilitator to ensure smooth online class flow.
• Supervise and assess the module 5 capstone project.
• Submit student evaluations and feedback summaries post-module.

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

• Ensure consistent execution of recipes, plating standards, and portion sizes.

• Conduct regular quality checks on food preparation, taste, and presentation.

• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.

• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

• Conduct food tastings, standardization, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.

• Schedule and manage manpower planning, ensuring adequate coverage.

• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).

• Ensure cost control through portion management, waste minimization, and supplier coordination.

• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.

• Conduct regular kitchen audits and ensure proper maintenance of equipment.

• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front-of-house teams to ensure seamless service delivery.

• Communicate daily specials, menu changes, and operational needs clearly to all staff.

• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.

• Strong culinary knowledge and experience in Western & Asian cuisine would be advantages

• Proven leadership and team management skills.

• Excellent understanding of food costing, inventory control, and operational KPIs.

• Strong organizational skills and ability to perform under pressure.

• Valid Food Hygiene Certificate (WSQ).

Monthly Salary: UP to $3500 (Negotiable)

Working Address: Determined later

Working hours: 48 hours (5 days work week)

Responsibilities and Duties:

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practices.

Qualification and Requirements:

• Fine Dining experience is must

Benefits:

• Performance bonus

• Retention bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Monthly Salary: UP to $5000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours (5 days work week)

Responsibilities and Duties:

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and provide recommendations 

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Qualification and Requirements:

• Fine Dining experience is must

Benefits:

• Performance bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

You will participate in all sales activities and work in line with the sales and marketing plan for the various market segments in order to exceed hotel revenue and targets. The scope of responsibility includes: promoting the hotel brand, contracting new business and maximizing revenue for the hotel.You are also in charge of establishing outstanding businesses relationships within local, domestic and international markets monitoring competitor activities and market intelligence attending travel functions and sales road shows and organizing sales trips to promote sales for the hotel. We will provide training that will equip you to be a confident Sales Manager who stands out in the market by achieving exceptional results.You will report directly to the Director of Sales & Marketing who will provide coaching and support to enable you to achieve what you are driving for.

You will be the Salespoint of contact for all existing and potential customers to the hotel and will negotiate and confirm all events within the guidelines of the Hotels Sales Strategy. Additionally you will identify up-selling opportunities, maximize revenue through catering and group bookings, and provide efficient and effective service to handle customer inquiries within predefined parameters in order to close sales. You will report directly to the Sales Manager.

Key Responsibilities

Kitchen Design & Planning

• Develop commercial kitchen layouts using CAD and 3D design software

• Prepare detailed kitchen equipment layouts, workflow plans, and technical drawings

• Ensure designs meet operational, safety, and hygiene requirements

• Optimise kitchen workflows for efficiency and practicality

Coordination & Technical Support

• Work with internal stakeholders to understand operational requirements

• Coordinate with equipment suppliers, contractors, and consultants

• Support the preparation of technical documentation and design proposals

• Review and refine layouts based on feedback from project teams

Project Support

• Assist in coordinating project timelines and design deliverables

• Support implementation of kitchen designs during project execution

• Participate in site discussions when required

Requirements

• Experience in commercial kitchen design, hospitality design, or related fields

• Proficiency in CAD software and 3D design tools

• Understanding of commercial kitchen workflow and equipment planning

• Ability to translate operational needs into functional kitchen layouts

• Strong coordination and communication skills

• Ability to manage multiple design tasks simultaneously

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Management Trainee (Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Responsibilities:

• Prepare, cook, and present a variety of Western cuisine dishes
• Maintain cleanliness, organization, and sanitation in food preparation areas
• Ensure proper handling and storage of all food items according to restaurant standards and food safety guidelines.
• Assist in kitchen operations

Requirements:

• Minimum of 1 year of experience in cooking Western cuisine in a professional kitchen environment.
• Knowledge of various Western cooking techniques, ingredients, and flavor profiles.
• Ability to work efficiently in a fast-paced kitchen while maintaining attention to detail.
• Comfortable working shifts, weekends, and public holidays.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479
Ivan Lim | EA Personnel No.: R1109856

A distinguished private household is seeking an exceptional Private Chef with refined culinary expertise and impeccable service standards. The successful candidate will curate elevated dining experiences tailored to the family’s lifestyle, preferences, and wellness needs.

PRIVATE CHEF

Responsibilities

• Serve exclusively in a private household, providing personalised culinary serviceS for their daily meals

• Plan customised menus tailored to the employer’s dietary needs, health goals, and taste preferences.

• Source and purchase high-quality fresh ingredients; manage kitchen inventory and prepare daily meals.

• Plan, coordinate, and execute meal preparations for household events such as dinner parties, celebrations, holidays, and other functions.

• Oversee all kitchen operations, ensuring the highest standards of food safety, cleanliness, and hygiene.

• Create and refine new recipes as appropriate to keep menus fresh, diverse, and enjoyable.

• Maintain flexibility in responding to changing schedules; role includes travelling overseas with the employer when required.

Requirements

• Minimum 10 years of proven culinary experience in premium restaurants or hotels, with strong mastery of both International and Asian cuisines.

• Extensive knowledge of diverse culinary techniques, ingredients, and cooking methods.

• Strong organisational and time management skills, ensuring timely preparation and service of all meals.

• Excellent interpersonal and communication skills to understand the employer’s preferences, anticipate needs, and handle feedback professionally.

• Travel internationally with the family and adapt seamlessly to various environments